Zesty Fish, Haloumi & Capsicum Lentil Salad
with Basil Pesto & Cherry Tomatoes
- Milk
- Fish
- Cashew
- May contain traces of allergens
- Crustaceans
- Molluscs
A zesty and peppery seasoning for a slice of fresh basa and haloumi, it’s a match! Pair this delightful combination of zesty aromas with a charred capsicum and lentil salad. Top it all off with some basil pesto and a sprinkle of pine nuts and you’ve got one tasty bowl for dinner! This recipe is under 650kcal per serving.
Ingredients
1 packet
Haloumi
(Contains: Milk)
1 sachet
Lemon Pepper Seasoning
280 g
Barramundi
(Contains: Fish May be present: Crustaceans, Molluscs)
1 packet
Snacking Tomatoes
1 packet
Lentils
1
Capsicum
1 packet
Basil Pesto
(Contains: Milk, Cashew)
1
Lemon
1 packet
Mixed Salad Leaves
Not included in your delivery
1 drizzle
olive oil
Utensils
Cooking Steps
- In a medium bowl, place haloumi and cover with water to soak.
- Thinly slice capsicum.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Cook capsicum, until tender, 4-5 minutes.
- Transfer to a large bowl and set aside.
• Meanwhile, halve snacking tomatoes. Slice lemon into wedges. Drain and
rinse lentils.
• Pat barramundi dry with a paper towel and season both sides with salt
and pepper.
• Return frying pan to medium-high heat, with a generous drizzle of olive oil.
• When oil is hot, cook barramundi, skin-side down first, until just cooked through,
5-6 minutes each side (depending on thickness).
• In the last minute of cook time, sprinkle over lemon pepper seasoning, gently
turning barramundi to coat.
- While fish is cooking, to bowl with charred capsicum, add snacking tomatoes, drained lentils, mixed salad leaves, a generous squeeze of lemon juice and a drizzle of olive oil.
- Toss to combine and season to taste.
- Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices.
- Wash out frying pan and return to medium-high heat, with a drizzle of olive oil. Cook haloumi until golden brown, 1-2 minutes each side.
- Divide charred capsicum lentil salad between bowls. Top with zesty fish and halloumi. Top with basil pesto. Serve with any remaining lemon wedges. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the tasty, healthy dish. The lentil salad complemented the fish well, though some found the pesto salty.
- Ease of prep: Instructions were clear, but those less experienced with fish may need tips to prevent sticking.
- Suggestions: Consider adjusting pesto quantity to taste. Some customers successfully swapped lentils for extra vegetables.
- Leftovers: The lentil salad made for great cold leftovers, perfect for lunch the next day.
