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Lentil Salad with Halloumi & Apricots | Quick & Fresh
4
(1)
30 min
Quick
Gurkerl Küche
Erfrischender Sommer-Linsensalat mit knusprig gebratenem Halloumi, süßen österreichischen Marillen und frischer Minze. Perfekt für ein schnelles Abendessen oder als leichtes Lunch.
Ingredients
Preparation method
Preparation
Cook the beluga lentils in plenty of boiling water for approx. 15-20 minutes until al dente, drain, and allow to cool.
Wash and pit the apricots, then slice into fine wedges. Cut the halloumi into slices approx. 1 cm thick. Wash the arugula and fresh mint and shake dry.
Preparation & Serving
In a small bowl, whisk the extra virgin olive oil, balsamic vinegar, liquid honey, a pinch of fine salt, and ground black pepper into a refreshing dressing.
Chef's tip
Tip: If you want to prepare the dish in the oven, you can also bake the halloumi and apricot wedges on a baking sheet at 200 °C top/bottom heat for approx. 10 minutes until golden brown.
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