Summary: Mr Ask has always said he doesn’t like lentils. I am a nice wife and never serve them, even though I love them. But the other day I really fancied lentils and Mr Ask sagely said, ‘My tastes seem to have changed since I met you’. So, with that invitation, I got cooking! Mr Ask was floored by this flavour packed dish, he felt it had an amazing balance of flavours, the freshness of salad but yet the depth of a cooked meal and was pleasingly filling. I too adored it and was thrilled when Mr Ask wanted this recipe in regular rotation. Lentil lovers and lentil sceptics will enjoy this as a side or dinner salad. I used tinned lentils but feel free to cook your own. If you are not into chilli heat, reduce the amount by all means but please don’t omit the chilli altogether.
Ingredients
- 2 (400g) tins lentils, drained
- 1/4 tsp chilli powder, more or less to taste
- 50ml olive oil
- 1 tblsp maple syrup
- 2 garlic cloves, minced
- 1/4 cup fresh lemon juice
- 1/2 lemon, zested
- 1/4 tsp salt
- 1/8 tsp pepper
- 250g haloumi, sliced
- 1/2 cup dried cranberries
- 1/2 red onion, finely sliced
- 1 bunch parsley, roughly chopped
Instructions
- Make the dressing by whisking together the oil, lemon zest & juice, garlic, chilli, maple syrup, salt and pepper. Set aside.
- Place the drained lentils in a microwave container with 1/2 the dressing. Stir well and microwave for 2-3 mins or until hot through. Place the warm lentils in a salad bowl with the cranberries, onion and parsley and toss.
- For the haloumi, heat a frying pan over a medium heat, add the haloumi and fry on each side until golden. Arrange the haloumi on the lentils, drizzle with remaining dressing and serve.
- Serves 2 for dinner or 4 as a side.
If you loved this lentil dish, why not try my Curried Lentil Pies, Red Lentil Wedding Soup, Lentil Bolognaise or Lentil Shepherds Pie?
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