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 and 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, 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
4 of 5 a day
Serving size
Ingredients
- 10g sunflower seeds (use half)
- 30g orange, miso and ginger dressing (use half) (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)
- 250g halloumi (use a quarter) (Milk) (cow's milk, sheep's milk, goat's milk, salt, dried mint, microbial rennet.)
- 20g baby spinach (use half)
- 15ml hot honey (use half) (honey, chilli extract)
- 2 radish
- 110g baby tomatoes (use half)
- 250g puy lentils & wholegrain quinoa (use half) (48% Cooked Whole Grain Quinoa (Water, Quinoa) 48% Cooked Puy Lentils (Water, Puy lentils) Onion Olive Oil Laurel Salt)
- 1 midi cucumber (use half)
- 1 tbsp red wine vinegar (use half)
- 1 courgette (use half)
Nutritional Information
Calories: 629
Protein: 30g
Carbs: 38g
Fat: 38g
Ingredients
- 1 courgette
- 1 tbsp red wine vinegar
- 250g halloumi (use half) (Milk) (cow's milk, sheep's milk, goat's milk, salt, dried mint, microbial rennet.)
- 10g sunflower seeds
- 30g 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)
- 250g puy lentils & wholegrain quinoa (48% Cooked Whole Grain Quinoa (Water, Quinoa) 48% Cooked Puy Lentils (Water, Puy lentils) Onion Olive Oil Laurel Salt)
- 110g baby tomatoes
- 1 midi cucumber
- 15ml hot honey (honey, chilli extract)
- 2 radish
- 20g baby spinach
Nutritional Information
Calories: 626
Protein: 30g
Carbs: 38g
Fat: 38g
Fearne's Honey Halloumi and 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, 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 a large frying pan, a medium frying pan, a medium bowl & a measuring jug
Grill the courgette
- Dice the courgette into 2cm cubes
- Add the courgette to the foil-lined baking tray, drizzle with 1 tsp oil and season with salt and pepper. Grill for 10-12 mins, until soft and golden
Fry the halloumi
- Slice the half pack of halloumi into 1cm thick batons and pat dry with paper towel
- Heat the large frying pan with 2 tsp 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
Pickle the veg
- Meanwhile, slice the cucumber into 1/2cm discs. Halve the tomatoes. Thinly slice the radishes
- Add all to the medium bowl, along with the vinegar. Season with salt and pepper, then toss to coat
- Rinse the spinach
Warm the lentils
- Heat the medium frying pan on medium-high heat. Once hot, add the lentil and quinoa mix, breaking it up with a wooden spoon
- Add the spinach, 50ml water (25ml for 1 person) 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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