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Lentil salad with halloumi

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Ingredients for 4 servings:

  • 350 g lentils, brown
  • 40 g ginger root
  • 2 carrots
  • 2 onions
  • 150 g arugula
  • Walnuts, chopped
  • 400g halloumi
  • wine vinegar
  • Sunflower oil
  • salt and pepper
  • some sugar
  • chili powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Soak the lentils in cold water overnight. Bring to a boil without salt and cook until al dente. Add salt shortly before the end of the cooking time. Drain and let it drain. Peel the carrots, ginger, and onions and cut into small cubes. Heat a little oil in a pan. Add the carrots, ginger, and onions and sauté. Add the lentils. Make a dressing with vinegar, oil, salt, pepper, sugar, and a little chili powder. Add to the lentils and mix. Dice the halloumi and fry in a pan with a little oil. Arrange the lentils on plates. Sprinkle with the arugula. Sprinkle with the halloumi and chopped nuts.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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