Warm Puy Lentil, Cherry Tomato and Halloumi Salad
Serves
Serves 2
Total Time
30 Minutes
Ingredients
250g of cherry tomatoes, halved
½ red onion, finely sliced
½ garlic clove, crushed
Juice of ½ lemon
1 tbsp of extra-virgin olive oil
150g of Puy lentils, rinsed
150g of halloumi, cut into thick slices
Small bunch of fresh coriander, roughly chopped
Salt and freshly ground black pepper
Method
Step 1
Toss the tomatoes, red onion, garlic, lemon juice and olive oil in a large serving bowl.
Step 2
Cook the Puy lentils in a pan of salted water for 20–25 minutes until just tender, then drain and add to the bowl. Season well and toss all the ingredients together.
Step 3
Preheat the grill, then grill the halloumi slices for a few minutes until golden. Stir the coriander through the lentils and serve with the halloumi.
The Modern Cheesemaker by Morgan McGlynn, White Lion Publishing, £25
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