https://calgaryavansino.com/recipes/super-simple-halloumi-lentil-salad/
Ingredients
for the salad:
- 200g puy lentils
- 1 litre vegetable stock
- 1 garlic clove, crushed
- 1 bay leaf
- 2 carrots, peeled and finely chopped
- 2 red peppers, de-seeded and finely chopped
- 2 shallots, peeled and finely chopped
- 1-2 sprigs flat leaf parsley, chopped
- 1-2 sprigs of coriander (cilantro), chopped
- 1 block of halloumi, sliced into 8 pieces
- salt and pepper, to season
for the dressing (makes 300ml):
- 185ml extra virgin olive oil
- 60ml apple cider vinegar
- 60ml red wine vinegar
- 2 tbsp maple syrup
- 1 tbsp dijon mustard
- 2 tsp salt
- 1 tsp pepper
- 1 tsp ground cumin
- 1/2 tsp turmeric
for the salad:
- 1 cup puy lentils
- 4 cups vegetable stock
- 1 garlic clove, crushed
- 1 bay leaf
- 2 carrots, peeled and finely chopped
- 2 red peppers, de-seeded and finely chopped
- 2 shallots, peeled and finely chopped
- 1-2 sprigs flat leaf parsley, chopped
- 1-2 sprigs of coriander (cilantro), chopped
- 1 block of halloumi, sliced into 8 pieces
- salt and pepper, to season
for the dressing (makes 1 and 1/4 cup):
- 3/4 cup extra virgin olive oil
- 1/4 cup apple cider vinegar
- 1/4 cup red wine vinegar
- 2 tbsp maple syrup
- 1 tbsp dijon mustard
- 2 tsp salt
- 1 tsp pepper
- 1 tsp ground cumin
- 1/2 tsp turmeric
Lentils are a great base when making a nourishing meal and you can make extra to keep you going throughout the week too. This salad is really quick to put together and can be prepped ahead of time. It’s full of flavour and crunch, while the dressing gives it a lovely tangy burst that cuts through deliciously.
Rinse the puy lentils and place them in a medium-sized saucepan along with the vegetable stock, crushed garlic and bay leaf. Cook for about 25-30 minutes on a medium-heat or until tender; they need to still hold their shape and retain a little bite.
Mushy lentils are horrible so don’t overcook them. You can always add more time but you can’t take away. Then remove from heat, discard the bay leaf, and drain.
Put the lentils under cold running water to stop the cooking process and then drain.
Add the chopped carrots, red peppers and shallots, parsley and coriander to the lentils.
Cook the halloumi on a hot griddle or pan until slightly golden on each side. Add it to the lentil salad.
Then cover with homemade dressing (to make, simply combine all the ingredients listed above in a measuring jug and shake well to emulsify) and mix in with the salad.
Store in the fridge what you don’t eat. This salad tastes great the next day and is an easy dish to bring to work with you for lunch.
