Sautéed Asparagus with Tangy Lentils & Halloumi

Serves Array
  • 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
  • 250 g (9 oz) asparagus
  • 200 g (7 oz) halloumi
  • Butter
  • Salt & pepper
  • Honey, to serve

Instructions

  1. Rinse the lentils and place them in a small saucepan along with the bouillon. Fill up with water. Cook for roughly 15-20 minutes, 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 asparagus until browned and softened. Slice the halloumi and cook in a little oil or butter until browned.
  4. Arrange 4-5 asparagus on serving plates, top with the 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.