Lentil and Prune Bowl

Serves 4 

Ingredients 

• 2 garlic cloves, minced 
• 2 tsp chili flakes, divided 
• ½ cup olive oil, divided 
• ¼ cup honey 
• salt & pepper to taste 
• 150g brussels sprouts, trimmed and halved 
• 200g sweet potatoes, diced 
• 100g mushrooms, halved 
• 1¼ cup Greek yoghurt 
• 2 tbsp tahini (sesame paste) 
• 2-3 tbsp milk 
• 250g halloumi cheese 
• ½ cup dry brown lentils 
• ½ cup prunes 
• ¼ cup chopped parsley, divided

Method 

1. Preheat oven to 200°C and line a baking tray with baking paper 
2. Cook the lentils in boiling water for 15-25 minutes, or until tender 
3. Arrange the Brussels sprouts and sweet potato on the baking tray 
4. In a bowl, whisk together garlic, 1 tsp chili flakes, 4 tbsp oil, honey, salt and pepper 
5. Pour half of the mixture over the brussels sprouts and sweet potatoes and toss to coat 
6. Bake for 12 to 15 minutes, stirring occasionally, until vegetables are tender and starting to brown 
7. Meanwhile, heat 2 tbsp of oil in a pan over medium heat and cook the mushrooms until softened 
8. Add the mushroom mixture to the brussels sprouts and sweet potatoes and continue to bake for 10 minutes 
9. Mix the yoghurt with the tahini and milk until smooth. Add salt and pepper to taste 
10. Heat the remaining 2 tbsp of oil in a pan over medium-high heat and fry the halloumi for 2 to 3 minutes on each side or until golden 
11. Transfer to a plate and cook the prunes in the same pan for 1 to 2 minutes, or until heated through 
12. In bowls, arrange the lentils, vegetables, prunes, and halloumi in sections. Serve with a dollop tahini-yoghurt on top. Garnish with parsley and chili flakes.

Recipe adapted from sunsweet.com