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LENTIL TABBOULEH WITH SEARED HALLOUMI, CANDIED WALNUTS & POMEGRANATE DRESSING

Updated: Feb 6


SERVES 4 | PREPARATION TIME: 15 MINUTES | COOKING TIME: 15 MINUTES, PLUS 20 MINUTES IF USING DRIED LENTILS


Our friend & long time customer Scott Martin, Chef/Owner of The Stove in Bourn, Cambridgeshire, says: "We are an independently run coffee shop and café in the countryside. We pride ourselves on using local producers and suppliers. All our produce is homemade. The recipe below is a very popular dish on our menu and we hope you enjoy it.”


INGREDIENTS

200g dried or 400g tinned Puy lentils

Bunch of fresh mint, roughly chopped

Bunch of fresh flat parsley, roughly chopped

Bunch of spring onions, finely chopped

8-10 cherry tomatoes, halved

50g walnuts

1 tbsp honey

1 lemon

Drizzle of pomegranate molasses

Lettuce leaves


METHOD If you’re using dried lentils, rinse them in cold water and then cook in a pan of simmering water until tender. Drain and set to one side.

Put the herbs, spring onions and cherry tomatoes into a large mixing bowl. Drizzle the walnuts with the honey and gently caramelise in the oven or in a frying pan. Allow to cool.

Heat a small amount of olive oil in another pan and cook the halloumi on each side for 2 to 3 minutes. Allow the halloumi to drain while keeping it warm.

Add the cooked or tinned lentils to the bowl of herbs, spring onions and cherry tomatoes. Dress the mixture with freshly squeezed lemon juice and a drizzle of extra virgin olive oil. Gently stir everything together and season to taste.

Serve the salad in a large bowl with a few lettuce leaves. Sprinkle with the caramelised walnuts, add the warm halloumi and drizzle some pomegranate molasses over the top before serving.


Chef’s Tip: If you can’t get pomegranate molasses, you can reduce pomegranate juice over a medium heat until the liquid is a third of its original volume and has a syrupy consistency.

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