For 2p marinate 500 grams of boiled beetroot in chopped garlic cloves, fresh basil, pepper, salt and olive oil. Boil 125 grams of good quality lentils in water, with a bay leaf, fresh thyme, 1 chopped garlic, 2 chopped garlic cloves, 1 chopped shallot until al dente.
Bake the beetroot in the oven at 180°. Put 200 grams of halloumi on baking paper and add a drizzle of olive oil. Bake in the oven until the halloumi gets a beautiful crust.
Mix beetroot and lentils. Serve with the halloumi. Add some green salad to give a fresh touch.
Doc V's Healthy Kitchen 