Lentil, pepper and halloumi bake

That squeaky, salty cheese halloumi is the real star of this warming, tray baked dinner. Lentils provide tons of fibre, whilst earthy flavours come from the roasted peppers.

If you wanted a quick cheat, you can buy jars of roasted peppers which are great value and really do taste excellent. The lentils do take a bit of time to cook through but its’ worth it. Never add salt to lentils until they are cooked through.


300g puy lentils
300ml vegetable stock
2-3 red or yellow peppers
2 red onions
2 tablespoons balsamic vinegar
1-2 tablespoons olive oil
1 block halloumi cheese


First of all, get your lentils and stock in a pan on the hob, and bring up to a simmer. Adjust the quantity of stock according to the liquid instructions on the packet. Meanwhile, cut your onions and peppers into thick strips and spread over a baking tray. Coat lightly with olive oil and a splash of balsamic vinegar and roast at 180 degrees until just starting to caramelise. This is where the flavour is at so give it plenty of time. Once the lentils and veg are done, spread the lentils and any remaining stock into an oven proof dish and mix the peppers and onions through it. Splash in the rest of the balsamic vinegar and top with thick slices of halloumi. Cook in the oven until bubbling and the cheese is turning a golden colour.