Colorful bowl with lentils and halloumi
A meal in the style of a smart housewife – everyone adds what they like to the lentil base. What is not eaten goes into the salad. A colorful bowl with lentils and halloumi is a hearty legume salad full of protein.
Ingredients · Servings For 4 people
- 400 g sweet potatoes
- 1 onion
- 2 cloves garlic
- 400 g black beluga lentils
- 1 tbsp red wine vinegar
- 2 tsp cumin
- 250g halloumi cheese
- 4 handfuls baby spinach
- 1 can of chickpeas
- 1 piece pomegranate
Method · 1 h 5 min
- Preheat the oven to 200 °C. Spread the sweet potatoes on a baking sheet lined with baking paper. Season with salt and pepper, drizzle with oil and bake for 20 minutes. In the meantime, sauté the onion in a little oil and fry until translucent, add the crushed garlic and black lentils. Fry together and pour in vegetable broth or water so that the lentils are just submerged. Cook uncovered for about 20 minutes until the lentils are just tender. If there is any liquid left in the pot, drain it. Stir vinegar, salt and olive oil into the lentils to taste.
- Roll the halloumi slices in crushed cumin. Heat a teaspoon of oil in a frying pan and fry the cheese until golden brown.
- Divide the lentils among bowls. Add a little spinach leaves, a few slices of halloumi, some chickpeas, roasted sweet potatoes and a sprinkle of pomegranate seeds. ADDITIONAL RECIPE: SNACK SALAD Dice the remaining roasted haloumi slices and mix with the lentils, sweet potatoes, chickpeas and pomegranate seeds. Add 4 chopped tomatoes marinated in olive oil, a handful of chopped flat-leaf parsley and fresh spinach leaves. Stir and season to taste.