Hello everyone! Today I am sharing this salad idea for a summer lunch or dinner, again showing how versatile and exciting most ingredients are. In this recipe, I am using grilled  halloumi, peppers, asparagus, green leaves and green lentils, but you can swap the lentils for any grain you may have in your cupboard to make this salad, such as cracked bulgur, freekeh, quinoa or even red or black rice. Grains are a healthy and wholesome approach to cooking, and you can serve them along with any vegetable, meat, tofu or cheese.

Serves 4

For the salad

1 cup of green lentils, cooked to the package instructions
1 bunch of asparagus, washed
1 yellow pepper, washed and cut into chunks
1 red pepper, washed and cut into chunks
250 g halloumi cheese, sliced
1 packet of green leaves

For the dressing

1 shallot or a small onion, finely diced
3 tablespoons of red wine vinegar
100 ml olive oil
1 teaspoon of wholegrain mustard

To make the dressing

Place the shallots in a small saucepan, add the vinegar and cook over a gentle heat until the shallot is tender and the vinegar has evaporated by half. remove from the heat and add the olive oil and wholegrain mustard, season with salt and freshly ground pepper. Set aside until needed.

To make the salad 

Place the vegetables on a roasting tray and season with salt, pepper and a drizzle of olive oil, cook in a hot grill until tender. remove from the grill and set aside.

Brush the halloumi cheese with oil and grill until brown and soft.

To assemble the salad

Season the lentils with the shallot dressing, mix well and place on a serving dish. Arrange the vegetables, salad leaves and halloumi over the lentils and serve.