Last Night’s Dinner: Spiced halloumi with a warm Puy lentil, spinach and beetroot salad

Warm salads are the perfect choice for months when the seasons are changing. Maybe it’s the ability to take some veg from one season and lighten it up, or load it down, with some from the next.

This salad – I say salad, though it’s almost a stew, is a Denis Cotter recipe from For the Love of Food – a book we’ve used a few times in this blog. See it here, it’s great. Oh, and go and visit Denis’s restaurant in Cork – it won’t let you down. Have a look, here.

So, I won’t give the recipe in full but, basically… the slices of halloumi are marinated briefly in chillis, cumin and lime zest; the beetroot roasted, with a sprinkle of olive oil and balsamic vinegar; the lentils cooked with sprigs of thyme and garlic; serve with lentils on a bed of spinach with the halloumi on top.

And can you spot our variation? Yep, we had no spinach so we steamed some greens and ran them through the lentils. Twas fine indeed.

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One Comment to “Last Night’s Dinner: Spiced halloumi with a warm Puy lentil, spinach and beetroot salad”

  1. Another lovely Cotter dish – looks great!

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