Lentil Salad with Grilled Halloumi | Oriental Lunch
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35 min
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Sezamo
O salată consistentă și plină de prospețime din Orientul Mijlociu: linte verde aromată, cuburi calde de brânză halloumi rumenită la grătar, castraveți crocanți, roșii cherry și semințe de rodie, completate de un dressing aromat de lămâie și mentă.
Ingredients
Preparation method
Boiling the lentils and preparing the vegetables
Rinse the green lentils under cold running water, then boil them in a saucepan with water and a pinch of salt for 20-25 minutes, until tender but still holding their shape al dente. Drain the lentils well and let them cool down.
Wash the vegetables and herbs. Cut the cherry tomatoes in half, the cucumber into medium cubes, and finely chop the red onion, fresh mint, and parsley. Remove the seeds from the pomegranate.
Preparing the dressing and halloumi cheese
In a small bowl, prepare the dressing: mix the extra virgin olive oil with freshly squeezed juice from a lemon, finely crushed garlic clove, a pinch of salt, and ground black pepper.
Chef's tip
For an extra touch of authentic Oriental flavor, you can add half a teaspoon of sumac or za'atar to the dressing.
Halloumi cheese is best enjoyed warm, immediately after being browned on the grill.
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