• 1/2 cup beluga/puy lentils, uncooked
  • 1 cube vegetable bouillon
  • water, to cover
  • one big handful fresh parsley
  • one small handful fresh mint
  • 1/2 lemon, juice
  • 1 1/2 tbsp balsamic vinegar
  • 1/2 tbsp honey
  • salt & pepper
  • 250g asparagus
  • 200g halloumi
  • butter
  • salt & pepper
  • honey, to serve


  1. Rinse the lentils and place in a small sauce pan along with the bouillon. Fill up with water. Cook for roughly 15-20 min, or until soft but with a slight bite. Drain and let cool slightly.
  2. Chop parsley and mint and add to the lentils. Also add lemon juice, balsamic vinegar, honey, salt & pepper. Stir to combine. Set aside.
  3. Cut the ends off the asparagus. Heat a little butter to a skillet, then gently fry the asaparagus until browned and softened.
  4. Also slice halloumi and cook in a little oil or butter until browned.
  5. Arrange 4-5 asaparaguses on serving plates, top with lentil salad and a few pieces of halloumi. Drizzle with a little honey on top. OR arrange it all on a big sharing plate. Enjoy warm.
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