Grilled Halloumi and Lentil Salad
Grilled Halloumi and Lentil Salad
Directions
- Rinse the lentils and cook in a sauté pan with water and veggie base for 15 minutes. Place lentils in a bowl with the balsamic vinegar and olive oil. Season with salt and pepper.
- Dice the cucumbers and slice the cherry tomatoes in half and then add them to the lentil mixture with black olives.
- Slice the cheese into four slices, brush with olive oil and place on char grill.
- Place the salad mix into bowl and sprinkle the lentil mix over the top, letting the marinade pour over the salad mix. Shingle the cheese on top and serve.
Ingredients
- 8 oz. cheese, halloumi
- 1 cup lentils, dried
- 3 cups olive(s), black , sliced
- 1/2 cup Peak Fresh Produce® Cucumber(s)
- 3 cups Peak Fresh Produce® Lettuce, Arcadian Harvest Blend
- 1/2 cup Peak Fresh Produce® Onion(s), Red
- 1 cup Peak Fresh Produce® Tomato(es), Cherry, halved
- 4 Tbsps. Piancone® Oil, Olive, Extra Virgin
- 1 pinch salt, sea
- 1 tsp. vegetable base, no MSG
- 1 Tbsp. Village Garden® Balsamic Vinaigrette
- 2 1/2 cups water
Chef Rich Smice - Corporate Executive Chef, Chef Consultant, Performance Foodservice - Thoms Proestler
