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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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.


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.


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


Wash and pick the herbs, drain the butter beans.


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


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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