Asparagus with Tangy Lentils & Halloumi
- Cook time: 25mins
- Serves: 4
- Difficulty: Easy
Ingredients
- ½ cup beluga/puy lentils, uncooked
- 1 cube vegetable bouillon
- Water, to cover
- One big handful fresh parsley
- One small handful fresh mint
- ½ lemon, juice
- 1 ½ tbsp balsamic vinegar
- ½ tbsp honey
- Salt & pepper
- 250g asparagus
- 200g halloumi
- Butter
- Salt & pepper
- Honey, to serve
Method
1. Rinse the lentils and place in a small sauce pan along with the bouillon. Fill up with water. Cook for roughly 15-20 min, or until soft but with a slight bite. Drain and let cool slightly.
2. Chop parsley and mint and add to the lentils. Also add lemon juice, balsamic vinegar, honey, salt & pepper. Stir to combine. Set aside.
3. Cut the ends off the asparagus. Heat a little butter to a skillet, then gently fry the asparagus until browned and softened.
4. Also slice halloumi and cook in a little oil or butter until browned.
5. Arrange 4-5 asparagus spears on serving plates, top with lentil salad and a few pieces of halloumi. Drizzle with a little honey on top or, arrange it all on a big sharing plate. Enjoy warm.
