Warm Puy Lentil, Cherry Tomato and Halloumi Salad

Serves 2
Total Time
30 Minutes
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
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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