Warm Lentil & Halloumi Salad

Pesto Princess © Warm Lentil & Halloumi Salad

Hello #LoyalRoyals

Why do we love this warm winter salad?

* It lets our wonder ingredient, Pesto Princess Harissa Paste shine!

* The dressing is easy to make – simply shake up all the ingredients and voilà!

* Turmeric-roasted cauliflower and Puy lentils – loaded with fibre, protein, vitamins, minerals and antioxidants

* And of course that griddled, oozy, halloumi!

Give it a try and let us know how you get on.

Button up and take care
HRH Kathleen

You will need

For the Harissa and honey dressing

15 ml fresh lemon juice
2 Tbsp olive oil
2 tsp honey
1 Tbsp Pesto Princess Harissa Paste
1 clove fresh garlic, finely minced
1 shallot, finely minced

For the salad

1 large cauliflower, cut into bite-sized florets
2 red onions, peeled and quartered
Olive oil
1 tsp turmeric
Sea salt
1 cup SAGRA uncooked Puy lentils
Small bunch of fresh mint
250 g halloumi, sliced
Flaked almonds, toasted (optional, but so delicious!)

For the pickled red onions

1 red onion, finely sliced
125 ml white wine vinegar
1½ tsp salt
1 tsp castor sugar

How to

1. For the pickled red onions, combine the salt, sugar and vinegar and whisk until the salt has dissolved. Pour this liquid over the onions and cover until required. This should be made at least an hour in advance but can be made up to three days ahead and kept in the fridge.

2. Pre-heat the oven to 200°C.

3. Mix all of your dressing ingredients together.

Michelle Parkin Photography_HIGH RES_Pesto Princess JUNE 20182459

4. Place the cauliflower florets and red onion on a roasting tray, drizzle with a little olive oil, sprinkle with turmeric and season with a pinch of salt. Roast in the oven for 20-25 minutes until golden brown.

5. While the cauliflower is roasting, cook the Puy lentils according to package instructions, strain and set aside.

6. Place the lentils onto a large serving dish. Add the cooked cauliflower and the mint and mix well.

7. Heat a large, non-stick pan and grill the halloumi for 1-2 minutes each side, until crispy.

8. Place the grilled halloumi, toasted almonds and pickled red onion on top of the lentil and cauliflower salad. Drizzle over your dressing and enjoy.

Feeds 4 people.

Michelle Parkin Photography_HIGH RES_Pesto Princess JUNE 20182468
Food styling and photography by Michelle Parkin.

Michael Olivier’s Choice

unnamedRiebeek Cellars Pinotage Rosé 2018

Riebeek Cellars, in the enchanting little Swartland town of Riebeek Casteel, has for a number of years been producing some excellent wines, yet it flies below the radar. The Riebeek Cellars Pinotage Rosé 2018, may be a bit young, but it is so accessible already. The wine was recently crowned as one of the Pinotage Rosé winners at the Pinotage Association’s first competition specifically for Rosé wines made using South Africa’s most successful ‘indigenous’ variety. Do look out for the Sauvignon and the Chenin Blanc.

Looks like Bottled under screw cap in a Bordeaux bottle. Elegant label for a range of the wines. In the glass, a cherry blossom pink and gem bright.

Smells like Fresh sliced strawberries and chunky watermelon.

It tastes like Love the dryness. There is a generosity of sappy fruit, red berries and cherries. Crisp and fresh and fun from entry right through to the aftertaste which is very satisfying and thirst-quenching. Good as a glass on its own and delicious with this salad.

www.michaelolivier.co.za



2 thoughts on “Warm Lentil & Halloumi Salad

  1. Valerie Taylor says:

    I’m going to try this, but sadly will have to use another Princess taste because as the years roll on I find myself unable to cope with spicy food… I love getting all the updates on recipes and tastes
    Thank you so much
    Val

    • Pesto Princess says:

      Thank you, Valerie, for the feedback!

      You have really made our day! This salad is quite flexible. Perhaps sub in our Pesto Princess Sundried Tomato Pesto or Red Pesto? Let us know how you get on.

      With love from all of us at the Palace!

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