- 500ml vegetable stock
- 1 bay leaf
- 150g dried dark speckled lentils
- 1 tbsp cider vinegar
- ½ tbsp honey
- 1 tsp Dijon mustard
- 1 red onion
- 1 garlic clove
- 250g cherries
- A handful of mint, leaves only
- A handful of oregano, leaves only
- 225g halloumi
- 100g mixed salad leaves
Prep: 20 mins | Cook: 20 mins
1. Pour the vegetable stock into a large pan. Drop in the bay leaf and bring up to a bubble. Tip in the dried lentils and simmer for 20 mins till tender. Drain and set to one side.
2. While the lentils cook, make the dressing. Pour the cider vinegar, honey and Dijon mustard into a large bowl and add 1 tbsp olive oil and a pinch of salt and pepper. Whisk till smooth. Peel and thinly slice the red onion. Peel and grate or crush the garlic. Pop the onion and garlic into the bowl, mix and set to one side.
3. Pit the cherries using a cherry stoner, or push a chopstick through the cherries to remove the stones. Cut the cherries in half. Roughly chop the mint and oregano leaves.Roughly chop the mint and oregano leaves.
4. Cut the halloumi in to 2cm-wide cubes. Set a large frying pan on a medium heat. Drizzle in ½ tbsp olive oil then add the halloumi to the pan. Fry for 2 mins, turning them over every now and then till golden. Lift out onto to a plate.
5. Drain the lentils, if you haven't already. Add the warm lentils to the bowl with the dressing and mix gently. Toss through the herbs, cherries, golden halloumi and salad leaves, then serve straight away.