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Fig, pomegranate and lentil salad with halloumi
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1 small pomegranate, seeds
2 tbsp lemon juice
1 tsp honey
½ tsp ground cumin
4 tbsp extra virgin olive oil
250g cooked puy lentils
6 ripe figs, stalks trimmed, each cut into 6 pieces
small bunch flat leaf parsley, roughly chopped
225g halloumi, drained, cubed and patted dry
1. To make the dressing, whizz ½ the pomegranate seeds in a blender, then strain through a sieve into a bowl; discard the pulp. Add the lemon juice, honey, cumin and 3 tbsp oil and combine using a small whisk. Season and whisk again.
2. Put the lentils in a serving bowl with the remaining pomegranate seeds, the figs and parsley. Add the dressing and stir to combine.
3. Put a frying pan over a medium heat and add the remaining 1 tbsp oil and the halloumi. Cook the cubes for about 1 minute on each side, turning with tongs until golden and crisp all over. Tip into the salad and toss to mix. Serve straight away.
This recipe first appeared in Waitrose Food, September 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in August 2018.