Lentils with halloumi and persimmon

Name: Lentils with halloumi and persimmon
Prep time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 3 tbsp maple syrup; 2 tbsp pumpkin seeds; 400 g halloumi; 2 kaki persimmons; 1 organic lemons; 1 tbsp pumpkin seed oil; 1 tbsp olive oil; 300 g red lentils; 2 bay leaves; ¼ bunch thyme; ¾ tsp salt; 2 pinch sea salt; a little pepper; 2 tbsp thyme leaves

main dish winter winter

Total: 25 min. | Active: 25 min.

vegetarian, gluten-free

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Ingredients

for 4 people

Lentils
300 g	red lentils
2	bay leaves
¼ bunch	thyme
1 litre	water, boiling
¾ tsp	salt

Persimmon
2	kaki persimmons, cut into slices approx. 1 cm thick
1 tbsp	pumpkin seed oil
2 pinch	sea salt
a little	pepper

Halloumi
1 tbsp	olive oil
400 g	halloumi cut into sticks approx. 1.5 cm thick
3 tbsp	maple syrup
3 tbsp	water
1	organic lemon, zest peeled with a peeler, finely chopped
2 tbsp	thyme leaves
2 tbsp	pumpkin seeds, roasted

How it's done

Lentils

Simmer the lentils (uncovered) with the bay leaf and thyme for approx. 10 mins. until just soft. Drain the lentils, season with salt, cover and keep warm.

Persimmon

Brush the persimmon with oil, season, set aside.

Halloumi

Heat the oil in a non-stick frying pan. Fry the halloumi for approx. 1 min. Add the maple syrup and all the other ingredients up to and including the thyme, mix, plate up with the lentils and persimmon slices, scatter the pumpkin seeds on top.

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