Happy Wednesday folks. This blog post is my official announcement that I'm done with waiting for Spring to arrive. This cold weather has me cooking the same type of food for what seems like an age and I've been feeling majorly stuck in a routine. Probably more rut than routine. It's time to reset and I've Oprah Winfrey to thank for my new resolve. I started reading her book, What I Know For Sure last night. It's a pocket book of very helpful advice and it's sure to make my April book recommendations. In one chapter, Oprah quotes a line from a song by Lee Ann Womack that goes "when you get the choice to sit it out or dance, I hope you dance." How many of us are in need of a little encouragement to dance right now. I feel like I've been sitting it out for the past few months, waiting for what, I don't know. Inspiration, a shot of creativity, better weather, more energy, new opportunities. It's now time to dance. Not literally. I have zero rhythm.
Today, my version of dancing was giving myself time in the kitchen to cook. I made this yummy Grilled Halloumi and Lentil Salad for my sister and I and thought it was the perfect recipe to blog to mark my Spring reset. It's a mix of some of my favoruite ingredients: halloumi, lemons and pomegranate, all brought together with a honey and mustard dressing. I know I say this often, but this really is so simple to pull together.
Keep scrolling for the recipe and do let me know if you try it. Happy Dancing xx
Grilled Halloumi & Lentil Salad with a Lemon Dressing
225g halloumi, sliced into 1/2 cm thick pieces
125g cooked puy lentils
1 red onion, finely sliced
20g fresh mint
50g pomegranate seeds
For the dressing:
2 tbsp extra virgin olive oil
1 tbsp honey
1 tsp mustard
Juice of a lemon
Sea salt and black pepper
To cook the halloumi, heat a griddle pan over a medium heat. There is no need to use oil. Place the halloumi on the pan, cooking for about 2-3 minutes on each side. The hallomi should be golden brown on each side.
To make the dressing, add all the ingredients to a jar, put the lid on and shake well.
Combine the lentils*, rocket, mint, red onion and half the pomegranate seeds in a bowl and toss to combine. Add two thirds of the dressing and toss again. Tip onto your serving plate. Add the halloumi and finish the salad by drizzling the remaining dressing on top, along with the remaining pomegranate seeds and the toasted hazelnuts**.
*If using dry lentils, cook them according to instructions and set aside to allow to cool before making this salad.
** Toast the hazelnuts by placing them in a baking tray in a medium oven for 5-6 minutes.