Roasted Brassicas With Puy Lentils & Halloumi Recipe

Cooking Directions

• STEP 1.Preheat the oven to 425°F (220°C).
• STEP 2.Toss the broccoli florets and halved Brussels sprouts with olive oil, salt, and pepper. Spread them out on a baking sheet.
• STEP 3.Roast the brassicas in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized.
• STEP 4.Meanwhile, cook the Puy lentils according to the package instructions. Drain and set aside.
• STEP 5.In a separate pan, heat some olive oil and fry the halloumi slices until golden brown on both sides.
• STEP 6.To serve, divide the roasted brassicas and Puy lentils among plates. Top with the fried halloumi slices.
• STEP 7.Garnish with fresh herbs, such as parsley or mint, if desired. Serve hot.

Cooking Tips

• Make sure to evenly coat the brassicas with olive oil to ensure even roasting.
• You can add additional seasonings, such as garlic powder or paprika, to the brassicas for extra flavor.
• If you prefer a softer texture, you can cook the brassicas for a few minutes longer.
• For a vegan version, you can omit the halloumi or substitute it with tofu or tempeh.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, gently warm the dish in a pan over medium heat, stirring occasionally.
• This dish can be served as a main course or as a side dish alongside grilled meats or roasted chicken.