Puy lentil salad with halloumi and tomatoes
finely sliced red onion
crushed garlic clove
juice of 1/2 lemon
of olive oil
Half the tomatoes and toss them with the garlic, onion, juice of 1/2 a lemon and the olive together in a bowl.
Cook the lentils for about 15 minutes or until tender, drain and add to the bowl. Season and toss.
Chop 250 gr halloumi into cubes and fry in a splash of oil until golden. Stiry roughly chopped coriander through the lentils and serve with the halloumi.
This recipe is from
In Simone's Kitchen