Recipe : Puy lentils salad, roasted and spicy romanesco cabbage and griller halloumi
A romanesco cabbage
3 gloves of garlic
250 g of Puy lentils
100 g of walnuts
250 g of halloumi in slices « Le Palais des Saveurs »
2 teaspoons of this oriental spices mix : Cumin, paprika, coriander, clove, cardamom and nutmeg.
Pepper and salt
Preheat the oven to 220°C. Put the lentils in a pan and pour water, four times the volume of lentils in water. Cut the romanesco cabbage into florets. Season with spices, pepper and salt and drizzle with olive oil. Add the peeled and crushed gloves of garlic. Then spread out it in a single layer in a roasting tray, clean off in the oven for 20 minutes mixing frequently.
Grill the walnuts without oil in a pan and reserve it.
When cabbage is cooked, recover the confied gloves of garlic and crash it. Add the lemon juice, salt, pepper and rest of olive oil.
Pour this vinaigrette in the warm lentils. Add the roasted cabbage. Grill the halloumi in a pan without oil and over high heat during 45 seconds on each side then file it on the lentils salad. Add the grilled walnuts and serve it.
THE THING IN MORE : it’s necessary to watch not to cook too much romanesco cabbage and lentils, they have to stay firm. Halloumi must be served hot otherwise it will be rubbery.
ADVICE : After the Christmas hollidays, this light and nourishing salad is perfect. She will allow you to fill up with vitamins and with freshness.