Wednesday, 4 February 2015

Seared Salmon with Haloumi and Balsamic Lentil Salad

I know how most people feel about lentils but let me tell you 
 this refreshing warm-weather salad is packed with layers of wonderful flavours.
More so that lentils are extremely nutritious and budget-friendly. 
I love this salad and its tangy taste works perfectly well with the seared salmon. 

4 salmon fillets, skin on
1 tbsp olive oil
salt and pepper
200g lentils
1 tbsp olive oil
1 x 180g haloumi, sliced 
1 onion, chopped
2 tbsp red wine vinegar
juice of 1 lime
2 tomatoes, chopped
handful of mint leaves, roughly chopped
olive oil
salt and pepper

* Season salmon fillets and cook on skillet over medium-high heat, 3 mins. each side.
* Place lentils in 750ml water in a medium saucepan and bring to boil. Simmer over low heat for 20 minutes or until cooked. Drain and rinse over cold water. Set aside. 
* In a medium fry pan, heat olive oil over medium heat. Add haloumi and drizzle with a bit of lime juice (keep the rest). Fry until golden brown all over. Cut into small squares.
* In the same pan, fry onions until transparent and set aside.
* When lentils are cooled, add olive oil, red wine vinegar, the remaining lime juice and season with salt and pepper.
* Add the haloumi, onion, tomatoes and mint to the lentil mixture. Mix and season well. 

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