Name: Nutritious, lukewarm lentil salad with grilled Halloumi
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1
Ingredients: 1 hand Almonds (roast); 1⁄2 piece Red onion; 1⁄2 Tbsp Italian spices mix; 1 Tbsp Olive oil (mild); 1 Tbsp Balsamic vinegar; 1 hand Arugula; 1⁄4 piece Eggplant; 75 g Mixed Mushrooms; 1⁄4 piece Groentenbouillon blokje; 40 g Couscous (whole grain); 50 g Halloumi; 175 g Lentils (can)

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Nutritious, lukewarm lentil salad with grilled Halloumi

 Start preparing the couscous according to the method of preparation on the package. Add the stock to give the couscous a little more flavor. 

 Then you cut vegetables and the Halloumi. Rinse the lentils well with cold water and drain them. 

 Heat a dash of olive oil in two pans. Grill the Halloumi and the aubergine in the preheated (grill) pan for 3 to 4 minutes on both sides. The cheese turns golden brown. Don&#39;t let it get too brown because it will get too crispy! 

 Meanwhile, fry the onion rings in the other frying pan. When they start to turn glassy add the Italian herbs together with the mushrooms, salt and pepper. After about four minutes, the mushrooms will soften well and add the lentils as well. You can heat this for about two minutes. 

 In a large bowl, combine the arugula, couscous and vegetable mixture with a generous splash of balsamic vinegar and season with extra salt and pepper. Take two deep plates and serve the couscous salad with the halloumi and a handful of smoked almonds. 

Nutritious, lukewarm lentil salad with grilled Halloumi

Nutritious, lukewarm lentil salad with grilled Halloumi

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