Warm Lentil and Tomato Salad

Cooking time: 14 minutes. Serves 4

INGREDIENTS

• 200g puy lentils (french style), rinsed and drained
• 2 cups vegetable stock
• 2 x 250g packets halloumi cheese
• 2 tbsp olive oil
• 2 tbsp extra virgin olive oil
• 2 tomatoes, finely diced
• 1 red onion, peeled and finely chopped
• 1 tbsp fresh lemon juice
• 1 small bulb fennel, halved and very thinly sliced
• ¼ cup roughly chopped fresh flat leaf parsley
• 2 tbsp chopped fresh oregano
• Flaked salt
• Freshly cracked black pepper
• Rocket to serve optional

HOW TO MAKE

1. Cut Haloumi into ½ cm slices and rub lightly with 1 tbsp olive oil season with pepper and set aside.
2. Set the Minut’Cook onto the Browning setting. Heat the remaining 1 tbsp olive oil and cook the onion for 3 minutes or until lightly golden. Add the lentils and stock. Set cooker onto Low Pressure setting - Timer: 14 minutes. The cooked lentils should still be slightly firm - don’t cook until ‘mushy’.
3. Add to the cooked lentils the lemon juice and extra virgin olive oil. Stir to combine. Then gentle stir in the tomato, fennel, parsley and oregano. Season to taste. Set cooker onto the Keep Warm setting while cooking the Halloumi.
4. Cook Haloumi in a non-stick frying pan until lightly golden. Serve hot with the warm lentil salad and rocket.