- 500ml vegetable stock
- 1 bay leaf
- 150g puy lentils
- 1 tbsp cider vinegar
- 1 tbsp olive oil
- ½ tbsp honey
- 1 tsp Dijon mustard
- 1 red onion
- 1 garlic clove
- Sea salt
- Freshly ground pepper
- 200g 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 veg stock into a large pan. Drop in the bay leaf and bring up to a bubble. Tip in the puy lentils and simmer for 20 mins till tender. Drain and set to one side.
2. While the lentils are cooking, make the dressing. Pour the cider vinegar, 1 tbsp olive oil, honey and Dijon mustard in to a bowl and 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 with a pinch of salt and pepper. Mix and set to one side.
3. Pit the cherries using a cherry stoner, or push a chopstick through the cherry to remove the stones. Cut the cherries in half.
4. Roughly chop the mint and oregano leaves.
5. Cut the halloumi in to 2cm cubes. Set a large frying pan on a medium heat. Drizzle in ½ tbsp olive oil then add the halloumi cubes to the pan and fry for 2 mins, turning them over every now and then. Lift out onto to a plate.
6. While the lentils are still warm, pour in the dressing and mix gently. Toss through the herbs, cherries and golden halloumi and serve straight away.