GOLDEN HALLOUMI AND LENTIL SALAD
It’s entertaining season and this golden halloumi and lentil salad is the perfect dish to serve to excite and satisfy your guests. I’ve used @dodoni.au halloumi cheese because of its quality and its delicious, creamy texture.
Serves 6-8 (as a side)
Ingredients:
1.5 cups French style lentils (black in colour)
1 cup spinach leaves, roughly chopped
400g canned chickpeas, drained & rinsed
200g cherry tomatoes, halved
1 bunch asparagus, woody ends removed
1 cup snow peas
1 large avocado, sliced
1⁄4 cup toasted pinenuts
225g @dodoni.au halloumi cheese, sliced into thin batons
4 slices thick day old sourdough
2-3 tablespoons extra virgin olive oil
Dressing:
3 tablespoons extra virgin olive oil
2 tablespoons sundried tomatoes, roughly chopped
1 lemon, zest and juice
1 large red chilli, deseeded and finely chopped
1 teaspoon honey or pure maple syrup
Fresh basil, finely chopped
Method:
1. Preheat oven to 180 degrees. Chop sourdough bread into 2cm chunks. Drizzle with olive oil and mix to coat with your hands. Season well. Bake for 10-14 minutes until just crispy. Remove and let cool.
2. Place a medium sized pot of water onto boil. Once boiling, add the lentils to the pot and turn down to a gently simmer. Cook for about 12-14 minutes. Drain, run through cold water and set aside.
3. Place a steamer or small pot of water onto boil. Steam the asparagus and snow peas for 2-3 minutes. Remove, run through cold water. Roughly chop the asparagus. Slice the snow peas longways down the middle.
4. For the dressing: mix all ingredients in a small bowl or jug and season well.
5. In a large bowl: Add the spinach, lentils, chickpeas, cherry tomatoes, asparagus, snow peas and pinenuts. Add half the dressing to the salad and toss together. Season well.
6. Place a medium frying pan onto medium heat. Add a little olive oil and pan fry the halloumi pieces for 2-3 minutes each side, until golden. Feel free to drizzle a little honey in the last 30 seconds.
7. Spread the lentil salad onto a large platter or into individual bowls. Top the lentil salad with the avocado slices and croutons. Top with the golden halloumi pieces. Drizzle over the remaining dressing and serve.