Nutrition Info (Per Serving)

457kcal Energy

24g Carbohydrate

25g Protein

12g (of which Sugar)

27g Fat

6.9g Fibre

13g (of which Saturated Fat)

1.9g Salt

Ingredients

250g pack spinach

2 oranges

2½ tbsp extra virgin olive oil

2 tbsp white wine vinegar

1 tsp wholegrain mustard (10g)

1 yellow pepper, thinly sliced (180g)

½ cucumber, halved, deseeded and sliced (160g)

250g pouch puy lentils

250g pack halloumi, sliced into 8

Place the spinach in a large bowl. Remove the skin and pith from the oranges and remove the segments into a bowl, catching the juices. Set the segments aside.
Whisk 2 tbsp oil into the reserved orange juice with the vinegar and mustard, season. Stir the dressing into the spinach and massage well with clean hands, stir in the reserved orange segments, pepper, cucumber and lentils. Transfer to a large serving platter.
Heat the remaining ½ tbsp oil in a large frying pan and fry the halloumi for 2-3 minutes on each side until golden and place on top of the salad to serve.

Try using a pouch of mixed grains or a can of kidney beans instead of the lentils.

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