Fried herb halloumi on lentil salad

Name: Fried herb halloumi on lentil salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 125 g black belugal lenses; 1 (approx. 150 g) Carrot; 1/2 (approx. 150 g) Head Chinese cabbage; 6 Stem(s) Parsley; 6 Stem(s) Oregano; 250 g Halloumi grilled cheese; 75 g Breadcrumbs; 1 Egg; 1 Organic Lemon; 3 TABLESPOONS White wine vinegar; 5 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

125 g black belugal lenses
1 (approx. 150 g) Carrot
1/2 (approx. 150 g) Head Chinese cabbage
6 Stem(s) Parsley
6 Stem(s) Oregano
250 g Halloumi grilled cheese
75 g Breadcrumbs
1 Egg
1 Organic Lemon
3 TABLESPOONS White wine vinegar
5 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Wash the lentils, drain in a sieve and cook in 375 ml water for 25-30 minutes.
2
Peel the carrot, halve lengthwise and cut into slices. Wash, clean and halve the Chinese cabbage and cut into fine strips. Wash herbs, shake dry, pluck leaves from stems and chop finely.
3
Cut Halloumi into 4 slices.
4
Pour the lentils into a sieve and drain well. Put breadcrumbs in a deep plate. Whisk the egg in a bowl. Turn Halloumi in herbs, then bread it in egg and breadcrumbs.
5
Wash lemon, grate dry and grate peel. Halve the lemon, squeeze one half. Mix vinegar, lemon juice and zest in a bowl. Fold in 3 tablespoons of oil in a thin stream. Season to taste with salt and pepper.
6
Mix lentils, carrots, Chinese cabbage and vinaigrette.
7
Heat 2 tablespoons of oil in a frying pan. Fry the cheese for about 10 minutes while turning. Arrange cheese on lentil salad. Pesto tastes good with it.