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.
Preparation method
Cooking the lentils and preparing the vegetables
Rinse the lentils thoroughly under cold running water. Bring them to a boil in a pot with plenty of water and a pinch of salt. Cook over medium heat for about 20-25 minutes, until the lentils are tender but still retain a firm texture (al dente). Drain the lentils well and transfer them to a large bowl.
While the lentils are cooking, cut the cherry tomatoes in half, finely chop the red onion or slice it into thin strips, and freshly chop the herbs (parsley and mint).
Cooking the halloumi cheese and the dressing
In a small bowl, prepare the dressing: mix the freshly squeezed lemon juice with extra virgin olive oil, za'atar seasoning, salt, and freshly ground black pepper to taste.
Chef's tip
If you'd like an extra burst of crisp freshness, you can also add a few diced fresh cucumber pieces to the salad.
Halloumi cheese is best served warm, immediately after grilling, so that it stays soft and pliable on the inside.
35 min
Quick
