Lentil and Halloumi Salad

LENTIL AND HALLOUMI SALAD

200g lentils
1 vegetable broth cube
5 tbsp olive oil
2 red onions, finely diced
2 garlic cloves, crushed
3 carrots, diced
1 celery stalk, diced
300 g cherry tomatoes
1 lemon, squeezed
a handful of spinach
1 tbsp red wine vinegar
a bundle of basil
250g halloumi cheese, sliced
4 tbsp green pesto
sea salt and freshly ground black pepper

Boil the lentils in the vegetable broth cube flavored water. Don’t overcook the lentils, 15-20 minutes will do.

Meanwhile, heat 4 tbsp of olive oil in a frying pan on medium heat. Add the garlic, carrots, and celery. Cook on medium heat for about 10 minutes.

Add your sliced-up tomatoes and cooked lentils in the mix, and let simmer for 5 minutes.
Add the lemon juice, red wine vinegar, spinach, and basil. Add salt and pepper to your liking. Let the food cool down a bit.

On medium heat, cook the halloumi cheese slices for about 2 minutes per side, until they are golden-brown in color.

Add the rest of the oil to the lentil mix, serve alongside the halloumi cheese, and top it all off with the pesto.