3-4 cups chopped greens (lettuce, baby spinach or arugula) 1 red pepper, diced 1 large cucumber, thinly sliced into quarters 1 red onion, thinly sliced 3/4 cup whole green lentils 6-8oz halloumi cheese 1/4 cup pistachios (optional) 2-3 medjool dates, chopped (optional) |
Dressing: 3 tbsp extra-virgin olive oil 2 tsbp lemon juice 1 tsp honey 1 tbsp sumac (or kokum) 1-2 tbsp aleppo pepper flakes 2 tbsp chopped mint salt, to taste |
Soak lentils for 6-8hrs and cook in 1 cup of water until fully cooked, yet firm. Let cool for 15-20mins.
Cook the sliced red onions with some salt in olive oil until almost caramelized.
If using halloumi cheese, cut into half inch cubes and bake at 350F for 10-12mins until brown and crispy on the outside. (NOTE: I used mozarella cheese balls in the picture above)
For the dressing, combine everything but mint in a bowl. Whisk until well mixed. Add the chopped mint and mix well.
In a large bowl, add the chopped greens, cooked lentils, chopped pepper and cucumber. Add the dressing and gently mix until well combined.
Top with cooked onions, crispy cheese cubes, pistachios & dates.
Enjoy!! 😊
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