I completely love including halloumi to salads, because it provides a scrumptious caramelised and barely salty flavour. It’s lovely paired with lentils and has a Center Jap twist, due to the pomegranate and parsley.
Serves: 2
Substances
1 candy potato, cubed
1 tbsp additional virgin olive oil
sea salt and pepper
1 400g (14.1 oz) tin lentils, drained and rinsed
10 cherry tomatoes, halved
¼ cup (40g) pomegranate arils
2 handful child spinach, leaves shredded
¼ bunch parsley, leaves picked & shredded
75 g (3.5 oz) halloumi, sliced
½ avocado, sliced
For the dressing
1 tbsp additional virgin olive oil
1 tbsp balsamic vinegar
1 tsp wholegrain mustard
1 tsp maple syrup
½ tsp floor cinnamon
Sea salt and pepper
Technique
Preheat the oven to 180°C or 350°F. Line a baking tray with baking paper.
Unfold the candy potato cubes throughout the lined tray and drizzle with 1 tbsp olive oil. Season with sea salt and black pepper. Roast within the oven for 25 minutes or till golden and cooked via.
To make the dressing, place all of the components in a small bowl and whisk to mix.
To make the lentil salad, mix the lentils, cherry tomatoes, pomegranate, child spinach and parsley leaves in a bowl. Pour over half the dressing and toss to coat.
Frivolously grease a non-stick frying pan with olive oil and warmth over a medium excessive warmth. Pat the sliced halloumi with some paper towel to take away extra moisture. Fry the halloumi for two minutes on both sides or till it’s caramelised and golden.
To assemble, divide the lentil salad and roasted candy potato chunks throughout two serving bowls. High with the halloumi and avocado slices. End with a drizzle of the remaining salad dressing.
Any leftover candy potato or salad might be saved in an hermetic container within the fridge for as much as 3 days.
Notes:
For a dairy-free various:
Omit the halloumi or exchange it with cashew cheese.
