This is a super simple dish that has a great balance between textures and flavours - salty halloumi, earthy lentils and sweet, juicy tomatoes.
2 heirloom tomatoes, each cut into 4-5 slices
150g cherry tomatoes, cut in half
1 large courgette, julienned with vegetable peeler (or vegetable spiral cutter)
1/4 red onion, sliced half moons
1 avocado, cubed
100g puy lentils (pre-cooked)
250g halloumi cheese, cut into 10 slices
1 large bunch chopped coriander
2 tbsp olive oil
1⁄2 tbsp balsamic vinegar
1⁄2 tbsp agave syrup
sea salt and black pepper
Preparation time - 40 mins, cooking time - 10 mins
Peel the courgette using a julienne vegetable peeler or spiraliser.
Using a non-stick frying pan, add the halloumi in two batches. Cook on a medium heat on each side for about 2 minutes until lightly browned. Place on a plate to cool and drizzle 1⁄2 tbsp agave syrup.
In a large mixing bowl add the cherry tomatoes, puy lentils, onion, coriander, avocado, courgette spirals and season with sea salt and black pepper.
Toss the salad lightly with 2 tbsp olive oil and 1⁄2 tbsp balsamic vinegar.
On a serving platter, lay out the heirloom tomatoes, place the mixed salad over the top.
Scatter the halloumi around the salad, and garnish with coriander.
I always keep halloumi in the fridge since it has a long shelf-life. This recipe rewards experimentation. Try adding cucumber, pesto, oliveor basil instead of coriander etc. - whatever you fancy. The halloumi and tomato are robust enough to work brilliantly with a wide variety of vegetables and herbs. Try spiralising carrots, beetroots, parsnip and maybe a daikon radish. Get creative!
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