🧀 Tikka Halloumi & Curried Lentils (Autoimmune-Friendly)

35 minutes

1. Marinate the halloumi:
2. In a bowl, whisk together plain yoghurt(6 tbsp), curry powder(2 tbsp), kashmiri chilli powder(0.5 tsp), turmeric(1 tsp), oil(2 tbsp), lime juice(2 tsp), ginger-garlic paste(1 tsp), and a pinch of salt(some).
3. Slice halloumi(500) into thick pieces and toss it through the marinade. Set aside while you build the lentils.
4. Build the lentils:
5. Heat oil(2 tbsp) in a large pan over medium heat. Add red onions(2) (finely diced) and cook for 7 minutes until soft.
6. Stir in garlic cloves(3) (minced) and ginger(1 tsp) (finely chopped), cooking for 1 minute until fragrant.
7. Add curry powder(2 tbsp), chilli powder(0.5 tsp), and turmeric(2 tsp), toasting the spices for 30 seconds.
8. Pour in chopped tomatoes(2) and let it bubble for 5 minutes.
9. Tip in puy lentils(250) and water(500) (or low-sodium vegetable stock). Bring to a simmer, cover partially, and cook for 20-25 minutes until lentils are tender, adding extra water if needed.
10. Turn the heat low and fold through plain yoghurt(300) gently so it doesn’t split. Add fresh spinach(2 handfuls, optional) and allow to wilt for 1-2 minutes.
11. Finish with lime zest(from 1 lime), lime juice(to taste), salt(some), and black pepper(some).
12. Cook the halloumi:
13. Heat a non-stick pan with a splash of oil(some) over medium-high.
14. Fry the marinated halloumi for 2-3 minutes on each side until golden and lightly charred.
15. Serve:
16. Spoon the curried lentils into bowls, top with the tikka halloumi, add a dollop of plain yoghurt(to serve), scatter over fresh coriander(to taste), and serve with warm naan breads(to serve) or rice(to serve).