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" A fantastic combination of colour and texture, this lentil and halloumi salad is filling, healthy and delicious as a mid-week supper Prep: 15 minsCook: 20 minsNutrition: Per serving: 524 kcals: 35g fat: 37g carbs Ingredients  Butternut squash, halved, peeled, deseeded and sliced About 3-4tbsp olive oil 250g packet halloumi, sliced 11\u20442 x 400g cans ready-cooked puy \u2028lentils, rinsed 285g jar artichokes Drizzle of pomegranate molasses \u2028(optional, but very tasty!) Lime wedges and coriander, \u2028to garnish  For the dressing:  tbsp extra-virgin olive oil 1tbsp red wine vinegar, or use white 1tsp grainy mustard Pinch sugar  1. First, make dressing: mix all ingredients together, season well, taste and adjust, then put aside. 2. Heat a griddle pan to hot, brush \u2028squash with half oil and sit on the hot pan undisturbed for a min or two (this way you\u2019ll get nice even char lines). Turn when ready and cook other side. Continue until all squash is done, then put aside. 3. Now, brush halloumi with remaining oil and add slices to griddle pan, leave for 1-2 mins, then turn and do other side. Put to one side. Tip lentils into a large bowl (you can warm them a little, if you prefer). Toss with half dressing, then add squash, halloumi and artichokes, and toss again with remaining dressing. Dish out on to serving plates or a large shallow serving bowl. Drizzle with pomegranate molasses, if using, then garnish with lime wedges and a few coriander leaves. Cook&amp;#039;s Tip: Halloumi "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.prima.co.uk/all-recipes/healthy-recipes/a15779/halloumi-salad/>