Lentil salad with halloumi and chorizo

Lentil salad with halloumi and chorizo

I love legumes in salads, they are filling, super good for you and unlike lettuce based salads, they keep nicely for a few days after making.

I have had a block of halloumi sitting in my fridge for a couple of months now (long shelf life…) and so last week I decided it was time to cook it up. Lentils, halloumi, hummus ,chorizo – I really just threw all the things I love into this salad and it turned out quite nicely.

I ate the left over lentils the following day with pickled beetroot, more halloumi and hummus, and a poached egg. It was also delicious. Once you have the base salad done, you could most likely marry it up with anything in your fridge that needs to be used. They key is to have a tasty dressing that brings it all together, such as the hummus.

If you’re a fan of the hearty salad and you’ve never seen Hetty McKinnon’s creations, you really should check them out…

Lentil salad with halloumi and chorizo

1 leek, white part only, halved lengthways and sliced finely

2 cloves of garlic, bruised and finely chopped

1/2 tsp ground cumin

1/2 tsp ground coriander

2 fresh chorizos

1 block of halloumi, cut into thick slices (approx 3 slices per person)

2 x 400g tins of brown lentils, drained and rinsed

A handful of chopped herbs, I used mint, parsley and basil

A handful of baby spinach

2 tbs pumpkin seeds, toasted

1 tbs sunflower seeds, toasted

1 lemon

Olive oil

Red wine vinegar

Salt and pepper

Hummus to serve

Preheat your fry pan or BBQ and cook your chorizo. Allow to cool.

Meanwhile, heat the olive oil in a fry pan on medium heat and gently sauté the leek and garlic until soft and golden.  Add the cumin and coriander and cook for another minute.  Remove and allow to cool.

Put your drained lentils in a bowl with the chopped herbs, spinach, leek and garlic and toasted seeds. Squeeze over the juice from half a lemon, a couple of tablespoons of olive oil, a splash of red wine vinegar and salt and pepper. Mix well.

In the same fry pan as you cooked the leek, fry your halloumi slices for a couple of minutes on each side until golden. Set aside.

Serve the salad with a generous dollop of hummus (I added a little lemon juice to thin it out), slices of chorizo and halloumi. Squeeze over a little more lemon juice before serving.

Serves 4

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