Halloumi & lentils with lemony soy dressing

A delicious summery salad created by TV chef Dean Edwards for Kikkoman

• Preparation: 10 mins
• Cooking: 60 mins
• Serves: 4

What you need:

• 3 small beetroot, peeled and quartered
• 2 tbs balsamic vinegar
• 1 tbs Kikkoman Soy Sauce
• 2 sprigs fresh thyme
• 200g puy lentils
• 250g halloumi cheese, sliced
• Mixed salad leaves

Dressing:

• 4 tbs extra virgin olive oil
• juice 1 lemon
• 2 tbs Kikkoman Soy Sauce

What you do:

1. Drizzle the beetroot with the balsamic and Kikkoman Soy Sauce, sprinkle with thyme then roast in an oven preheated to 200c / 180c fan for around 1 hour.
2. Meanwhile cook the lentils over a medium heat for 15-20 mins until cooked through but still retain a bite, drain and set aside to cool.
3. On a pre heated griddle pan cook the sliced halloumi for 1-2 mins per side. Meanwhile whisk the dressing ingredients together. Dress the lentils with half of the dressing reserving the rest for the salad leaves. Serve with the lentils and salad leaves

Cook's tip:

Use ready cooked beetroot to save on the cooking time