A delicious warm winter salad combining earthy Puy lentils with seasonal vegetables and salty halloumi dressed with Pons clementine oil and Forvm Cabernet Sauvignon vinegar. Perfect as a vegetarian main course or as a side to grilled chicken or lamb.

1 cup Sabarot Puy lentils
2 carrots, peeled and diced
2 Agria potatoes, peeled and diced
80g baby fennel, diced, saving fronds for garnish
1 clove garlic, crushed
3 Tbsp Pons clementine EVO
2 Tbsp Forvm Cabernet Sauvignon vinegar
1 packet (160g) Grinning Gecko halloumi, sliced
Añana salt & pepper

Preheat oven to 200°C.

Using a strainer rinse the lentils briefly under running water, drain and place in a large saucepan. Add four cups of water and bring to the boil. Once boiling, lower the heat to medium-low and cook for 20-25 minutes or until al dente. Strain and set aside.

Place diced carrot, potato and fennel in a roasting dish and toss with garlic, one tablespoon of the clementine oil, one teaspoon of the vinegar and salt and pepper to taste. Bake for 15-20 minutes, until golden and crispy.

Meanwhile, fry the halloumi in a non-stick pan over a medium high heat, allowing it to brown on both sides (about 4 minutes each side). Remove from pan and cut each piece into four pieces.

In a large bowl toss the cooked lentils with the vegetables, remaining clementine oil and vinegar, halloumi pieces and seasoning to taste.

Transfer to a serving dish and garnish with the reserved fennel fronds.



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