Lentil, Bean and Halloumi Salad

Need

• Salad

• 120 Grams French lentils, rinsed
• 700 Grams water for steaming
• 200 Grams grape tomatoes or baby roma, sliced lengthwise
• 1/2 red onion thinly sliced
• Extra Virgin Olive Oil (EVOO) as needed BUY
• 1 Teaspoon Harissa Paste Recipe
• 1 Pinch pink salt flakes BUY
• freshly cracked black pepper to taste
• 1 Handful fresh mint roughly torn
• 1 Handful Italian parsley, roughly torn
• 400 Grams tin butter beans, drained
• 250 Grams halloumi cheese, cut into pieces

• Dressing

• 1 Tablespoon sesame seeds
• 3 Tablespoons pot set yoghurt Recipe
• 2 Teaspoons Harissa Paste Recipe
• 2 Teaspoons honey
• 1/2 lemon fresh lemon juice
• 1 cloves garlic

Do

1  

Place lentils into the simmering basket and insert into the Thermomix bowl. Fill bowl with water to the 1L mark. Cook lentils 30 min/100°C/speed 4. Drain and cool.

2  

Meanwhile, preheat the oven to 200°C and place the tomatoes and onions into a small baking dish and drizzle with EVOO, and stir through harissa and seasoning and flash roast for around 10 minutes until tomatoes are just bursting their skins. Set aside.

3  

Fry the halloumi on both sides in a fairly hot frying pan, drizzled with more EVOO. Set aside.

4  

Wash and pick the herbs, drain the butter beans.

5  

Assemble all the salad on a serving platter using all the ingredients.

6  

Make the dressing by placing all ingredients into the Thermomix bowl and blending 10 sec/speed 8. Drizzle generously over the salad and serve more on the side.