John Myers
Contents
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Ingredients
Lentil salad
- 150 g Red lentils
- 1 Mini cucumber
- 100 g Date tomatoes
- 3 Spring onions
- 1 bunch Chives
- Salt
- Pepper
dressing
- 100 g Sour cream
- 1 Lime, juice and zest
- 1 Garlic clove, finely grated
- 1 tbsp Dijon mustard
- 1 tsp Honey
- 2 tbsp Olive oil
- Salt
- Pepper
marinated halloumi
- 200 g Halloumi
- 1 tsp Sambal Oelek
- 1 Garlic clove, finely grated
- 1 sprig Rosemary, the needles finely chopped
- 1 tbsp Olive oil
- Salt
- Pepper
Instructions
marinated halloumi
- Mix well the sambal oelek with the grated garlic, the chopped rosemary and the olive oil, season with a little salt and pepper. Cut the halloumi into small cubes and add to the marinade, stir well and let it steep for about 1 hour. Then fry briefly on all sides.
salad
- Bring the lentils to the boil with 3 times the amount of water and simmer gently for about 10 minutes - please do not season the water. Then put the lentils in a colander, drain well and let cool down lukewarm.
- Grate the mini cucumber into a bowl. Quarter the tomatoes and add to the cucumber. Cut the spring onions into fine rings and add them as well, and finally add the chives, which have been cut into fine rolls. Salt and pepper and mix a little.
- When the lentils have cooled down lukewarm, add them and mix everything well.
dressing
- Put the sour cream in a bowl, add the lime juice and the lime zest, also the garlic, honey, mustard and olive oil, stir everything well and season with salt and pepper.
finish
- Pour the dressing over the salad, mix and arrange on a plate and pour the fried halloumi over it.
Nutrition
Serving: 100gCalories: 290kcalCarbohydrates: 4.2gProtein: 1.4gFat: 30.1g
