Here’s a tasty and filling salad inspired by the vegetarian dish offered at a pub I was at a couple weeks ago; a place I wasn’t really expecting to offer such an inspired and beautiful veggie option! I added a lot of ingredients to the salad I ate at this pub so that it was an adequate “main course” . It’s rich with protein but starch free! It’s perfect diet food (especially if you remove the halloumi cheese, but why the eff would anyone want to do that!?). It’s easy to make and quick to prepare and works great as a side-dish as well.
What you’ll need:
- Half a cup of green lentils, boiled for about 30 minutes until soft
- Some halved cherry tomatoes
- A red (or orange or yellow) pepper, chopped
- A bunch of flat-leaf parsley
- Some fresh basil or mint
- Some halloumi cheese cut into bite-sized cubes*
- A simple vinaigrette of good olive oil, lemon juice, salt and pepper
- If you have some lying around, some toasted nuts or seeds (I used pine nuts, pumpkin and sunflower seeds, I think I had some sesame seeds too
*Feta cheese makes a great replacement for halloumi, especially if you’d like to prepare this salad as a lunch! The halloumi doesn’t really taste so good the next day if you fry it up.
What to do:
Make sure your lentils are soft, drain them and run them under cold water to cool them off. Chop up your tomatoes and the fresh herbs and toss them in a bowl or on a large platter with the lentils.
In a frying pan, saute the chopped red pepper in some olive oil until they get a little charred. It’s really yummy that way. Once the red pepper has cooled off a bit add to the platter and toss well.
In the same frying pan, fry the halloumi cubes until they’re golden brown and add them to the salad.
Drizzle with some olive oil, the juice from one lemon–watch those seeds!– and sprinkle with the seeds and nuts (feel free to lightly toast them in a dry frying pan before hand).
Season with salt and pepper and enjoy!