The Halloumi Cookbook

A great source of protein and fibre, lentils have an earthy flavour and fill you up. Don’t be tempted to use the small red ones as they cook to a purée and don’t retain their shape. This salad is best eaten lukewarm and it’s especially good in winter when you tire of stodgy comfort food and fancy something lemony and refreshing.

SERVES 4

PREP 10 MINUTES

COOK 25–30 MINUTES

200g (7oz/generous 1 cup) Puy or green lentils

3 tbsp olive oil

1 onion, chopped

2 large carrots, finely diced

2 sticks celery, diced

2 garlic cloves, crushed

300g (10oz) baby plum tomatoes, halved

juice of 1 lemon

2 tbsp balsamic vinegar

a handful of basil, torn

200g (7oz) fine green beans, trimmed

250g (9oz) halloumi, cut into 8 slices

2–3 tbsp green pesto, for drizzling

sea salt and freshly ground black pepper

Put the lentils in a saucepan and cover them with cold water. Bring to the boil, then reduce the heat and simmer gently for about 20 minutes until they are tender but still have a little bite. Drain and refresh under running cold water.

Meanwhile, heat 2 tablespoons olive oil in a large frying pan (skillet) and set over a low heat. Add the onion, carrots, celery and garlic and sweat them gently for 8–10 minutes, stirring occasionally, until softened.

Add the tomatoes and lentils and cook for 5 minutes, stirring occasionally. If the lentils start to stick, add a little water. Stir in the lemon juice, balsamic vinegar and basil and season to taste with salt and pepper. Remove from the heat and set aside to cool a little.

Cook the green beans in a pan of boiling water for 3–4 minutes until just tender but not too soft. Drain and refresh under running cold water.

Dry-fry or griddle the halloumi over a medium heat for about 2 minutes each side until crisp and golden brown.

Stir the remaining olive oil into the lentil mixture and divide among four serving plates. Top with the green beans and halloumi. Drizzle with pesto and eat immediately.