- 250g pouch of ready-to-eat Puy lentils
- 250g pouch of ready-to-eat freekeh
- 1 avocado, sliced
- 1 roasted red pepper, sliced
- 200g cooked beetroot, sliced
- 80g bag rocket
- 250g halloumi, sliced
- 2 tbsp mixed seeds
- Small handful of fresh mint leaves
- For the dressing:
- 3 tbsp olive oil
- Juice of 1 lemon
- Juice of 1 orange
- 2 tsp dried mint
To make the dressing, mix together the oil, lemon juice, orange juice and dried mint, and season well.
Tip the lentils and freekeh into a large bowl and mix together with a fork to separate the grains. Add the avocado, pepper, beetroot, rocket and most of the dressing, carefully stir through and divide between serving plates.
Fry the halloumi for 2-3 minutes on each side in a non-stick frying pan until golden, and add to the salad. Drizzle over the remaining dressing and scatter over the mixed seeds and mint leaves to serve.