This is, sort of, similar to a recipe of Bill Granger's that I have made previously. That was so good that I decided to experiment with it a little bit. This turned so well. The flavours mingled very well. The sweetness of the roasted beetroot cut through the saltiness of the haloumi. The lentil salad and peppery rocket rounded out the meal nicely. I had put a lemon myrtle & ginger dressing on the lentil salad but it seemed to get lost in the rest of the flavours. Although I am sure it will come through in the salad that I have leftover. I would probably do a simple vinaigrette next time.
Lentil salad with beetroot & haloumi
1 tbsp oil
400 g can lentils, drained and rinsed
half cucumber, chopped
250 g cherry tomatoes, halved or quartered if they are large
1 stick celery, chopped
2 green onions, sliced
1 carrot, julienned
handful dill, chopped
handful parsley, chopped
any dressing desired
100 g haloumi, sliced into thin batons
1 tbsp flour, seasoned with black pepper
1 - 2 tbsp oil
Rocket to serve
Pre-heat oven to 180 C. Wrap beetroot separately in foil added a small amount of oil to each parcel. Roast for 45 - 60 minutes, until done. Set aside to cool and then peel. Slice into thick slices
Combine lentils, vegetables, herbs and dressing. Refrigerate until required.
Heat oil over a medium-high heat. Dust haloumi in flour and fry until browned on each side and soft and squidgy.
Place rocket on plate, top with lentils, beetroot and haloumi.