Lentil salad with grilled halloumi | Middle Eastern recipe
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35 min
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O salată orientală generoasă și plină de savoare: linte fiartă al dente, bucăți rumenite de brânză halloumi la grătar, roșii cherry dulci, ceapă roșie crocantă, verdețuri proaspete și un dressing parfumat cu za'atar și lămâie, presărat cu boabe de rodie.
Ingredients
Preparation method
Boiling the lentils and preparing the vegetables
Rinse the lentils well under cold running water. Put them to boil in a saucepan with plenty of water and a pinch of salt. Cook over medium heat for about 20-25 minutes, until the grains become tender, but retain a firm texture (al dente). Drain the lentils well and transfer them to a spacious bowl.
While the lentils are boiling, cut the cherry tomatoes in half, finely chop or thinly slice the red onion, and freshly chop the herbs (parsley and mint).
Cooking the halloumi cheese and making the dressing
In a small bowl, prepare the dressing: mix the squeezed lemon juice with the extra virgin olive oil, za'atar seasoning, salt, and freshly ground black pepper to taste.
Chef's tip
If you want extra crunchy freshness, you can also add a few fresh cucumber cubes to the salad.
Halloumi cheese is ideally served warm, immediately after grilling, to remain soft and elastic on the inside.
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45 min
Under an hour
