Green Puy Lentil And Roasted Broccoli Salad With Halloumi
I must confess, I have a slight obsession with lentils. No matter whether it is cold or warm outside, you will see me have them on a very regular basis. I just love how versatile they are in the kitchen and how many different kinds of dishes you can create from lentils, salads, soups, casseroles, dahls …. Plus there is all this amazing variety in colours and sizes, that you are bound to find one that you really like and enjoy. Nutrition wise they really pack a punch in its protein and fibre content making them a perfect option when you want to consume less meat and looking to boost your protein intake from plants.
This very green and healthy salad is one of my go-to summer salads. I love the hearty and warm combination of the lentils and roasted broccoli, together with the freshness of the rocket leaves and tangy lemon dressing.
Topped with the fried halloumi this salad is a sure crowd pleaser and a family favourite.
INGREDIENTS
200g puy lentils
1 medium size broccoli
100g rocket salad leaf
1 tsp bahrat spice ( if you don’t have spice just season with salt)
salt &pepper
1 litre vegetable stock
1 bay leaf
juice of a lemon
2 cloves garlic
olive oil
250g vegan or regular hallumi
DIRECTIONS
1. Preheat oven to 220˚C. Place the broccoli and garlic (with skin) on a baking tray and drizzle with olive oil, then sprinkle with baharat spice and sea salt. Roast for 20-25 minutes until tender and charred on the outside.
2. Meanwhile, to cook the lentils place them together with the stock in a saucepan, add a bay leaf and bring to a simmer, then reduce heat to low and cook for 20-25 minutes until lentils are cooked but still retain some bite. Drain.
3. To make the salad dressing remove the skin from the roasted garlic and cut very finely. Then squeeze in the lemon juice, 2tbsp olive oil and salt and pepper, whisk together. Toss dressing through hot lentils, then add roasted broccoli and rocket leafs.
4. Slice the halloumi into 5mm slices and heat olive oil in a frypan over medium heat. Cook halloumi, turning once, for 3-5 minutes until golden.
5. Serve salad warm scattered with halloumi.