Cherry, halloumi and lentil summer salad

A fresh and fruity vibrant summer salad with delicious chunks of halloumi

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Nutrition (per portion)

Calories--
Total Fat--

Saturated Fat

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Total Carbohydrate--

Sugars

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Cherry, halloumi and lentil summer salad - summer recipes - food - allaboutyou.com

Serves: 2

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Ingredients

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FIG, SPINACH AND HALLOUMI SALAD RECIPE
10 EASY SUMMER SALAD RECIPES
FIND A RECIPE

  • 125g Puy lentils, rinsed
  • 500ml hot chicken or vegetable stock
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon white wine vinegar
  • ½ teaspoon Dijon mustard
  • 225g halloumi, cut lengthways into thick slices
  • ½ tablespoon olive oil
  • 150g cherries, pitted and halved
  • 1 tablespoon freshly chopped mint
  • ½ red onion, thinly sliced
  • Large handful of wild rocket
  • Extra-virgin olive oil, for drizzling

Method

  1. Put the lentils in a large pan with the stock, bring to the boil, then simmer for 20-25 minutes until cooked – they should still retain a slight bite. Drain.
  2. Whisk together the extra-virgin olive oil, vinegar and mustard. Season with salt and freshly ground black pepper. While the lentils are still hot, transfer to a bowl and pour over the dressing. Toss well.
  3. When the lentils have cooled a little (you need to serve them warm rather than hot), put a griddle pan over a medium heat until hot. Brush the halloumi with olive oil and sear for 30 seconds each side until golden. Cut into bite-sized cubes.
  4. Toss the lentils and halloumi with the remaining ingredients. Drizzle with extra-virgin olive oil and serve with crusty bread.

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