Cypriot Halloumi & Lentil Potato Plates

Ingredients

• 1¾ potatoes, halved or quartered
• ½ x 160g tin green lentils, ideally no-added-salt, drained and rinsed
• 1 courgette, diced
• 1 pepper, diced
• 2 medium tomatoes diced
• 1 tbsp olive or rapeseed oil
• 1 garlic clove, crushed
• 1 tsp dried oregano or mixed herbs
• 60g frozen peas
• 60g halloumi, sliced into thin pieces
• 40g plain full-fat yoghurt or Greek yoghurt

Method

1. Boil the potatoes for 12–15 minutes until tender. Drain and let them steam dry.
2. Meanwhile, heat 1 tsp oil in a frying pan. Add courgette and pepper. Cook for 6–8 minutes until soft.
3. Add garlic, oregano, lentils and peas. Cook for 3–4 minutes until the peas are fully cooked and the lentils are warm.
4. Remove babies portion now: potato, lentils, peas and soft veg. Mash or lightly crush to a safe texture.
5. In a separate dry or lightly oiled pan, fry the halloumi for 1–2 minutes per side until golden.
6. Toss the potatoes with the warm lentil and vegetable mixture.
7. Serve adults and toddler with halloumi on top and yoghurt on the side. Adults can add black pepper, chilli or vinegar at the table.