Cavolo Nero, Halloumi & Puy Lentil Salad
This earthy salad has an intensity of flavour which stems from its earthy, salty and sweet combination. I love the textures and explosion of different flavours in each and every mouthful, and it’s a super filling salad that can be used as a weekday lunch or as a side dish to a larger meal.
- 200 g cavolo nero, discard the inner stalk, sliced
- 1 whole cauliflower, cut into small florets (discard stalks, see Lisa’s tips)
- 250 g puy lentils (simply cooked) I recommend the brand Merchant Gourmet
- 250 g Halloumi cut into 8 slices
- 10 olives sliced
- 6 sundried tomatoes sliced (you can use the oil for the salad)
- 2 spring onions finely chopped
- 20 g pine nuts toasted
- 1 tbsp honey
- 3 tbsp olive oil
- 2 tbsp white balsamic (condimento) I recommend the brand Belazu
- white pepper, sea salt
- Pre-heat the oven to 425°F, gas mark, 220°C (200°Cfan-assisted).
- Pre line a baking tray with parchment paper, scatter the cauliflower florets over the tray, drizzle over 1 tbsp. olive oil and season with sea salt, and a touch of cracked black pepper, then using your hands massage the florets to ensure the florets are coated with the oil and seasonings. Place in the pre-heated oven on the center shelf for 30 minutes, after 15 minutes remove the tray from the oven and stir the florets to prevent burning, then continue to cook for the last 15 minutes.
- In a large mixing bowl add the cooked puy lentils, olives, spring onion, sundried tomatoes add 1 tbsp. olive oil (you canuse the oil from the sun-dried tomato jar if you wish) and season with sea salt and cracked black pepper, stir until everything is incorporated.
- In a large non-stick pan add 1 tbsp. olive oil together with the cavolo nero cook over medium heat tossing until soft, for 5 minutes until wilted, season with herbamre or sea salt. Then add the cavolo nero to the lentils, and fold into the salad.
- In a non-stick frying pan add the sliced halloumi, pan-fry without any oil until each side is golden, when cooked on both sides, place on a plate and drizzle over 1 tbsp. honey. Leave the halloumi to cool andthen cut into ½ inch cubes. Once the cheese is cool add to the salad, scrapping off all the honey off the plate into the salad.
- Once the cauliflower is cooked remove from the oven, once cooled add to the salad, gently stir everything together. Check for seasonings and then drizzle over 2 tbsp. white balsamic (condimento) gently stirand scatter the toasted pine nuts into the salad.
- If you make this recipe, I’d LOVE to see how you get on so please either send me a photo to firstname.lastname@example.org or post a picture to Instagram using the #myrelationshipwithfood and tag @myrelationshipwithfood
LISA’S TIP – When discarding the leaves from the cauliflower, you can drizzle a touch of oil on them, season with sea salt and cracked black pepper and bake in the oven for 20 minutes. I often snack on these, and they can also be sliced up and stirred into the salad. Who can argue with golden pan fried Halloumi on a salad? This salad is perfect as it is, although adding some avocado also compliments this salad which is extremely filling. You can also use uncooked lentils, following the cooking instructions on the packaging, (you might need a touch more seasoning if going for this option).