Lentil, Bean and Halloumi Salad

Make on Drop
Serves 4 Prep Time 10 minutes   Cook Time 35 minutes   Rated:

I am known for my desserts, but to be fair, I am pretty darned good at salads too. I just seem to know what works well together. When I was younger and at uni in the USA I used to work as the salad bar director in the on campus cafe. I loved that job and I would say that is where it all began. I fell in love with the American salads that I eat regularly every year. This is a newbie on the block, we are going for vegetarian main style here...and how good is it? Really good, if I say so myself.

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Need

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.

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