08 October, 2010

Lentil Tomato Salad with Halloumi

Do you know Halloumi cheese? I actually have no idea how easily available this particular cheese is around the world.  I know that it is hard to get in the German countryside's supermarkets.
It is a white cheese, salty in taste, lower in fat than regular cheeses. Its origins is in Greece and Cyprus, and it is originally made from a mixture of goat's and sheep milk, but can also contain cow's milk. What makes it stand out from all other cheeses: you can grill it without having it melt.
It makes a great contribution to any kind of salad, either warm straight from the oven, or cold.
This recipe of a Lentil Tomato Salad with Halloumi is another one that I picked up from BBC GoodFood. They really have fantastic recipes, and being the recipe from the UK should tell us that Halloumi is widely available in the UK, at least.
The recipe name got me salivating immediately, as it combines all favorite foods of mine: lentils, tomatoes, and Halloumi, of course.  At the same time this salad is healthy, can be made in advance, keeps well in the fridge for a day and is absolutely delicious. I had this one for several days in a row at all possible temperatures from warm till straight fromt he fridge and can confirm that it is always tasty. Give it a try and I dare say: I cannot imagine that someone will not like this. Bon Appetit!
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LENTIL TOMATO SALAD WITH HALLOUMI

(adapted from BBC GoodFood)

250g ( 10oz) cherry tomatoes, halved or quartered
1/2 red onion, finely sliced
1/2 garlic clove, crushed
1/2 lemon, juice of
1 tablespoon olive oil
1 cup Puy lentils
250g (10oz) halloumi cheese
1 handful basil or cilantro leaves, roughly chopped

Serves 2-4
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Toss the tomatoes, red onion, garlic, lemon juice and olive oil in a bowl. In slightly salted water, cook the Puy lentils until just tender.  Drain and add to the salad. Season well and toss.
Cut the halloumi into thick slices (about 1/4 to 1/2 inch). Grill until golden, then turn slices  and grill until other side starts to brown too. Chop into chunks and add to the salad. Stir the cilantro or basil through the lentils. Serve immediately.

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