Puy Lentil Salad with Grilled Halloumi Steaks, complete wellness in a bowl is what I call this magical recipe! An ensemble of fresh ingredients, mostly straight from your kitchen and topped with a tangy and minty yogurt dressing, this is indeed a great comeback health food. Unlike its contemporaries, it’s a temperature controlled salad which is truly comforting to all your senses specially during these winter months and also doubles up a wholesome dinner option! Bon appetite friends!
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| Servings | 2 – 4 persons |
| Course | Salad |
| Preparation Time | 10 to 12 minutes |
| Cook Time | 1 hour |
Ingredients for the Salad(1 cup=200 ml, 1 tbsp=15 ml) |
|
| 1/2 cup | Puy lentil or (black masoor dal) |
| 1/2 cup | Diced green cucumber (Lebanese variety preferably) |
| 1/2 cup | Roasted red capsicum, diced |
| 1/2 cup | Spring onions, chopped |
| 1/2 cup | Pomegranate kernels |
| 2 stalks | Celery chopped finely |
| 2 nos. | Green chilies finely chopped |
| 1 – 2 tbsp | Olive oil (for roasting purpose) |
Ingredients for the Lentil Salad Dressing(1 cup=200 ml, 1 tbsp=15 ml) |
|
| 2 tbsp | Red wine vinegar |
| 2 tbsp | Lemon juice (fresh) |
| 3 – 4 tbsp | Olive Oil |
| A few drops | Tabasco |
| ½ tsp | Jeera powder |
| Salt to taste | |
Ingredients for the Halloumi Steaks(1 cup=200 ml, 1 tbsp=15 ml) |
|
| 200 gm | Halloumi cheese (cut into rectangles) |
| 2 tbsp | Thick yogurt |
| 1 tsp | Tandoori masala |
| Salt to taste | |
| 1 tbspv | Lemon juice |
| 1 tsp | Oil |
Ingredients for the Green Goodness Dressing(1 cup=200 ml, 1 tbsp=15 ml) |
|
| ¼ cup | Thick yogurt |
| ½ cup | Mint coriander garlic chutney |
Instructions for the Puy Lentil Salad |
|
| 1 | Wash and soak lentils for one hour. Then rinse. Cook with salt and four cups of water in a vessel. Do not cover. Cook until lentils are tender but not mushy. Drain the water and leave aside to cool. |
| 2 | Coat pepper with olive oil. Roast the red pepper on a slow flame. Once it turns black, remove skin. Dice the pepper into cubes. |
| 3 | Now add the roasted pepper, cucumber, green chilies, spring onions, celery and pomegranate to the cooked lentils. |
| 4 | Mix all ingredients for lentil salad dressing and mix it with the lentil mixture. Keep aside in fridge to cool for ½ hour to 1 hour. |
Instructions for the Halloumi Steaks |
|
| 1 | Mix the yogurt, tandoori masala, lemon juice, salt and oil. |
| 2 | Marinate the halloumi steak for 10-15 minutes. |
| 3 | Grill on a grill pan until the edges turn brown. |
Green Goodness Dressing |
|
| 1 | Mix the mint coriander garlic chutney along with thick curd. Beat until smooth consistency. Chill in refrigerator for 15-20 minutes. |
Assembling the Salad |
|
| 1 | Take out the salad in a bowl or plate. |
| 2 | Top with the halloumi steaks. |
| 3 | Drizzle the green goodness dressing on top (Do not use entire. Just add the amount you require as per taste). |
Note: You can substitute halloumi with paneer.
