Yield: Serves 4


  • Olive/ coconut oil
  • 1 large onion, finely chopped
  • 1 carrot diced
  • 1 celery stalk, Inc. leaves
  • 3 cloves garlic, chopped
  • 2 courgette
  • 6 medium mushrooms
  • 200g green/ puy lentil
  • Bundle of kale
  • 150g halloumi
  • Juice of 1 lemon

Add a splash of olive oil, or better still coconut oil, to a lidded pot. Fry off some onion, garlic, carrot, celery, onion, courgette & mushrooms until softened. Fold the cooked lentils (from a packet or tin) to the veggies to gently heat through. Stir well and season.

Finely chop the kale, think parsley size then blanch (or steam). Separately grill or bake some thinly sliced halloumi, and when golden brown toss in lemon juice.

Gently stir the kale into the lentils and top with cherry tomatoes and celery leaf. Before serving place the grilled halloumi on top.tossed-image-photo-2