The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Fearne's Honey Halloumi & Lentil Summer Bowl
Co-created with Fearne Cotton, this vibrant bowl is perfect for summer. Starring halloumi, pan fried till golden coated in sticky honey, creamy puy lentils and wholegrain quinoa. Pair with seasonal grilled courgettes and a refreshing salad, bursting with crunchy cucumber, bright radishes and juicy tomatoes. Bringing everything together? A moreish orange & miso dressing!
Ready in 20
8 plants
Serving size
Ingredients
- 2 tbsp red wine vinegar
- 2 courgette
- 20g sunflower seeds
- 3 radish
- 25g honey
- 200g baby tomatoes
- 60g orange, miso and ginger dressing (Mustard, Soya) (Sunflower Oil, Water, White Wine Vinegar, Wheat Free Soy Sauce (Water, Soybeans Salt, Rice, Ethyl alcohol), Miso Paste (Water, Soybean, Rice, Salt), Orange Juice Concentrate, Ginger, Dijon Mustard (Water, Mustard Seeds, Spirit Vinegar, Salt), Orange Zest, Garlic Puree, Xanthan Gum)
- 1 cucumber
- 250g halloumi (Milk) (cow's milk, sheep's milk, goat's milk, salt, dried mint, microbial rennet.)
- 40g baby spinach
- 500g puy lentils & wholegrain quinoa (48% Cooked Whole Grain Quinoa (Water, Quinoa) 48% Cooked Puy Lentils (Water, Puy lentils) Onion Olive Oil Laurel Salt)
Nutritional Information
Calories: 619
Protein: 30g
Carbs: 36g
Fat: 38g
Fearne's Honey Halloumi & Lentil Summer Bowl
Co-created with Fearne Cotton, this vibrant bowl is perfect for summer. Starring halloumi, pan fried till golden coated in sticky honey, creamy puy lentils and wholegrain quinoa. Pair with seasonal grilled courgettes and a refreshing salad, bursting with crunchy cucumber, bright radishes and juicy tomatoes. Bringing everything together? A moreish orange & miso dressing!
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Cooking Instructions
Before you start
- Turn the grill to high (240C)
- Line a baking tray with silver foil
- Pull out 2 large frying pans, a medium bowl & a measuring jug
Grill the courgettes
- Dice the courgettes into 2cm cubes
- Add the courgette to the foil-lined baking tray, drizzle with 1 tbsp oil and season with salt and pepper
- Grill for 10-12 mins, until golden and softened
Pickle the salad
- Slice the cucumber into 1/2cm thick discs. Halve the tomatoes. Thinly slice the radishes
- Add all to the medium bowl with the vinegar. Season with salt and pepper, then toss to coat
- Rinse the spinach
Fry the halloumi
- Slice the halloumi into 1cm thick batons and pat dry with paper towel
- Heat a large frying pan with 1 tbsp oil on high heat. Once hot, add the halloumi and cook for 3-4 mins each side, until golden brown
- Drizzle the honey over the halloumi, turn to coat, then remove from the heat
Warm the lentils
- Meanwhile, heat the other large frying pan on medium-high heat. Once hot, add the lentil and quinoa mix, breaking it up with a spoon
- Add the spinach, 50ml water and a pinch of salt and cook for 2-3 mins, until piping hot and wilted
Plate up
- Share the lentils and quinoa, grilled courgette, pickled salad and halloumi in sections between bowls. Scatter over the sunflower seeds
- Drizzle over the miso dressing to finish
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