WARM LENTIL, HALLOUMI AND CLEMENTINE SALAD
INGREDIENTS Serves 2
- 3 clementines
- 2 tbsp red wine vinegar
- 1 tbsp olive oil
- 1 tsp wholegrain mustard
- 200g halloumi
- 250g Puy lentils
- 1 tbsp chopped dill
- 1 tbsp chopped parsley
- 100g pomegranate seeds
DIRECTIONS
PREPARATION
Roughly chop the halloumi.
METHOD
- Grate the zest of 1 clementine into a bowl, and squeeze in the juice.
- Whisk with the red wine vinegar, olive oil, mustard and seasoning.
- Peel and segment the remaining clementines
- Dry-fry the halloumi chunks in a frying pan, turning often until golden on all sides.
- Add the clementine segments, and fry for 1-2 mins.
- Remove the halloumi and clementines from the pan, then tip in the Puy lentils and the dressing.
- Warm through for a few minutes, then toss in the fresh herbs and the pomegranate seeds.
- Transfer to a serving platter, and top with the halloumi and clementines.