Cherry Tomatoes Halloumi and Lentil Salad
125g Puy lentils – rinsed
500ml vegetable stock
3tbsp oilve oil
1tbsp white wine vinegar
½ tsp Dijon mustard
125g Halloumi – cut into thick squares
½ tbsp olive oil
150g cherry tomatoes – halved
1tbsp fresh mint
1 red onion – finely sliced
Large handful rocket
Put the lentils in a large saucepan with the stock and boil until cooked about 20mins. Drain.
In a glass bowl whisk together the olive oil vinegar and mustard
Season with salt and pepper.
While the lentils are still hot, add to the bowl with the dressing and toss. Keep warm.
Heat oil in a fry pan (griddle if you have one).
Put in the halloumi and fry on both sides until golden brown.
Toss the lentils, halloumi, cherry tomatoes, mint, red onion and rocket.
Serve on a platter so everyone can help themselves or on individual plates.