Ingredients

• 150 g Red lentils
• 1 unit Zucchini
• 1 unit Red bell pepper
• 0.5 unit Eggplant
• 0.5 unit Red onion
• 200 g Halloumi cheese
• 100 g Fresh spinach
• 4 tablespoons Olive oil
• 3 tablespoons Fresh lemon juice
• 2 tablespoons Tahini
• 1 clove Minced garlic
• 0.25 cup Chopped fresh parsley
• 0.25 cup Chopped fresh mint
• 2-3 tablespoons Water
• to taste Salt
• to taste Black pepper

Instructions

1. 1

   Preheat the oven to 200°C (400°F). Dice the zucchini, bell pepper, eggplant, and red onion. Spread them on a baking sheet, drizzle with 2 tablespoons of olive oil, season with salt and pepper. Roast for 20-25 minutes until tender and slightly caramelized.

2. 2

   Meanwhile, rinse the red lentils. In a saucepan, cook them in 3 cups of salted boiling water for 10-15 minutes, or until tender but still slightly firm. Drain.

3. 3

   Prepare the dressing: In a small bowl, combine the tahini, lemon juice, minced garlic, 2 tablespoons of olive oil, salt, and pepper. Add 2-3 tablespoons of water to achieve a creamy consistency. Finely chop the parsley and mint, then stir them into the dressing.

4. 4

   Slice the Halloumi cheese into approximately 1 cm thick pieces. Heat a non-stick pan over medium-high heat. Grill the Halloumi slices for 2-3 minutes on each side until golden.

5. 5

   In a large salad bowl, combine the warm red lentils with the roasted vegetables and fresh spinach. Add half of the dressing and mix well.

6. 6

   Serve the warm salad on plates, top with grilled Halloumi slices, and drizzle with the remaining dressing.