A few days ago in the middle of February, it was over 18 ° C! Then, I thought: what can I do with winter vegetables while bringing freshness in these summer temperatures? That’s how I got the idea for this Lentil Salad with Lemon and Halloumi. That was delicious !
Prep Time 10 minutesmins
Cook Time 25 minutesmins
Course Main course, Salad
Cuisine International, Mediterranean
Servings 2
Calories 493kcal
Equipment
Pan
Bowl
Aroma grater * or other grater
Ingredients
120ggreen lentils
125gof halloumi
1large carrotor 2 small
100gof arugula
4sprigs of thyme
1lemonorganic
70gGreek yogurt
Olive oil
Salt
Pepper
Flat-leaf parsley
Instructions
Start by placing the lentils in a saucepan with 3 times their volume of water. Cook over medium heat for 20 to 25 minutes.
Peel the carrot then cut it lengthwise into small sticks. In a frying pan, heat a little olive oil. Add the carrots and thyme sprigs. Cook for about 5 minutes. Reserve aside.
Drain the halloumi and cut it into slices 1 cm thick. Place them in the still hot pan. Grill for about 1 to 2 minutes on each side. Reserve aside.
Drain the lentils and rinse with cold water. Place them in a salad bowl. Add the arugula and carrots. Grate the lemon zest and squeeze out the lemon juice. Reserve some of the zest for garnish. Add a drizzle of olive oil, salt and pepper. Mix everything.
In a small bowl, pour the Greek yogurt. Salt and pepper the yogurt. Mix.
On a plate, place a serving of lentil salad, a spoonful of yogurt and a few slices of halloumi. Add a last drizzle of olive oil, lemon zest and a little flat-leaf parsley for decoration.