Sautéed asparagus with tangy lentils & halloumi
Ingredients
- 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
Procedure
- 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.
- Chop parsley and mint and add to the lentils. Also add lemon juice, balsamic vinegar, honey, salt & pepper. Stir to combine. Set aside.
- Cut the ends off the asparagus. Heat a little butter to a skillet, then gently fry the asaparagus until browned and softened.
- Also slice halloumi and cook in a little oil or butter until browned.
- 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.
