Halloumi takes on flavours really well and the Thai sweet chilli sauce adds such a nice flavour against the salty, creamy halloumi and earthy lentils. I always replace a block as it’s a quick healthy chuck together lunch. The other thing I keep in the cupboard is a box of puy lentils. I have learnt such a good tip when cooking lentils or grains like couscous, I add 1/4 – 1/2 of a vegetable stock to the cooking liquid. Doing this adds so much more flavour.
Ingredients (serves 2)
For the salad
- 100g puy lentils, rinsed
- 1/2 vegetable stock cube
- 150g good quality halloumi, sliced into 1cm slices
- Small bag of salad leaves
For the dressing
- 3 tbsp sweet chilli sauce
- Juice of 2 limes
- 1/2 garlic clove, peeled and minced
- Give the lentils a good rinse. Place them in a saucepan and cover with 2 thirds of water. Crumble in the stock cube. Place the saucepan over a medium heat, bring to the boil then reduce to a simmer. Cook stirring occasionally for about 20 minutes or the stock has evaporated. Rinse again and set aside.
- Place the halloumi slices into a dry saucepan. Fry for a couple of minutes on both sides or until browned, drain on kitchen paper.
- Make the dressing by adding all the ingredients to a jar or bowl. Shake or whisk to combine.
- Assemble the salad by sharing the salad leaves between 2 serving dishes. Spoon over the drained lentils, stack the halloumi on top and drizzle over the dressing.