Puy lentil & roasted tomato salad with asparagus & halloumi
A festive salad suitable for any occasion
About this Recipe
The roasted tomatoes add an intense flavour to complement the fresh herbs and seasonal asparagus. Halloumi, otherwise known as ‘squeaky cheese’ can’t boast many health benefits, other than its calcium content, but is a tasty treat for a special occasion.
Step by Step Instructions
250 grams cherry tomatoes, halved
- 2 tbsp olive oil
- 1 tbsp dried thyme
- 1 tbsp dried oregano
- 2 garlic cloves, crushed
- 1 cup Puy lentils (French lentils)
- 2 cups vegetable stock
- 1 bunch asparagus, trimmed
- 2 radishes, thinly sliced
- 200 grams halloumi cheese
- 1 tablespoon coconut oil
- 100 grams pomegranate arils
For the dressing
- 1 cup fresh basil leaves
- 1 cup fresh parsley leaves
- 3 tablespoons olive oil
- Juice of a lemon
- 1 large garlic clove
- 1 tsp honey
- 1 tablespoon apple cider vinegar
Place the halved cherry tomatoes on a baking tray, drizzle with olive oil, sprinkle with the dried thyme and oregano, add the crushed garlic, then toss to coat well. Roast at 150C for 40-60 minutes, until the tomatoes have wilted. Set aside to cool.
Wash the Puy lentils well, place in a saucepan with the vegetable stock and simmer for 15 minutes, watching carefully in case the water needs topping up. The aim is for the lentils to absorb all of the stock, but they might need draining at the end. Set aside to cool completely.
Steam the asparagus over a pan of boiling water for 2 minutes, then immediately refresh under cold running water, until completely cool. Lay out on kitchen paper to dry them off.
Place all the dressing ingredients in a blender and process until smooth.
Slice the halloumi into 1cm thick rectangles, then lay out on kitchen paper to absorb any excess moisture. Heat a tablespoon of coconut oil in a frying pan and fry the halloumi for 2 minutes on each side, or until brown and crispy on the outside.
Toss the cooled lentils in the dressing and place in a serving bowl. Mix in the sliced radish, arrange the asparagus spears on top, then top with the roasted tomatoes, slices of halloumi and a generous sprinkling of pomegranate arils.
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