Lentil salad with beetroot and halloumi

Ingredients for 4 servings:

• 2 beetroots
• 4 carrots
• 4 heirloom carrots (purple carrots)
• 100 g arugula
• 400 g lentils, brown, from the can
• 25 ml balsamic vinegar
• 25 g balsamic cream
• 20 g hazelnuts
• 150 g yogurt
• 10 g parsley
• 10 g thyme
• 50 ml oil
• 400g halloumi

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 10 minutes

with hazelnuts and balsamic dip

Preheat oven to 220°C top/bottom heat (200°C fan-assisted). Peel the beetroot, halve it, and cut it into 0.5cm thick sticks. Peel the orange and purple carrots, if desired, halve it crosswise, and cut it into 1cm thick sticks. Pick the leaves off the thyme and roughly chop them. Arrange the beetroot, carrots, and thyme on a baking sheet lined with baking paper. Drizzle with 2 tablespoons of oil and season with salt and pepper. Bake the vegetables on the middle rack of the oven for about 25 minutes, until soft. In a small bowl, mix the yogurt and balsamic cream and season with salt and pepper. In a large bowl, mix the balsamic vinegar, 2 tablespoons of oil, pepper, and salt to make a dressing. Place the lentils in a sieve and rinse under running water until the water runs clear. Cut the halloumi into 2cm cubes. Pick the leaves off the parsley and roughly chop them. In a large pan, roast the hazelnuts without adding any fat until fragrant. Then remove from the pan, let cool briefly, and roughly chop. Reheat the pan with 2 tablespoons of oil and fry the halloumi cubes on all sides for 4-5 minutes until golden brown. Remove the halloumi from the pan. Add the lentils and parsley to the pan and heat for 3-4 minutes, stirring. Add the lentils and roasted vegetables to the large bowl and toss with the dressing. Carefully fold in the arugula and divide the lentil salad between plates. Top the salad with halloumi and hazelnuts and enjoy with balsamic yogurt.