WARM LENTIL, HALLOUMI & TOMATO SALAD

Having Husband around when we are entertaining is a real boon. He will greet guests, serve them drinks, chat away happily with them while I am busy in the kitchen preparing the food. So when I am on my own having a few girlfriends around for lunch, I really miss him. And need two extra pairs of arms. And the ability to multitask (sadly lacking in my case!). So, I decided on a Warm Lentil, Halloumi and Tomato Salad for lunch this week, as I could prepare it just before everyone arrived. All I then had to do was make up a jug of elderflower, set the table and devote all my attention to my vegetarian guests. Other plus points about this recipe are that it is inexpensive to make, very easy and speedy to get on the table, and uses storecupboard ingredients. Best of all, a warm salad is both comforting and healthy – and the rubbery yet crispy halloumi is a delight!  It was a cheerful and colourful plate of food which was good to look at and slipped down a treat!

WARM LENTIL, HALLOUMI & TOMATO SALAD

INGREDIENTS serves 4
250g pack halloumi, cut into chunks
250g cherry tomatoes, halved
Red onion finely sliced
Juice half lemon
150g puy lentils
Tbspn capers
Half finely chopped clove garlic
Small bunch fresh coriander, chopped
Drizzle olive oil

HOW TO PREPARE

Toss tomatoes, red onion, garlic, lemon juice and olive oil in a bowl.
Cook lentils, drain and add to bowl. Season with salt and pepper.
Dry fry halloumi until golden and add to bowl, then sprinkle with fresh coriander and the capers.

 

Adapted from an Olive Magazine recipe