Even if it might be a bit rainy at times, when it comes to colors, Fall is the most amazing time. It’s the time of the year that I love to spend a bunch of time in the kitchen and my mind and body want to try new things!
This past Summer we visited Greece and my oh my… The combination of gorgeous scenery and tasty foods was truly unbelievable. The way Greeks use spices is far different from the way Finns do, and I had the chance to try out even the funkiest of combinations! Greek food is filled with healthy and colorful ingredients – I had a local lentil salad and fell in love!
Lentil and Halloumi Salad
200g lentils
1 vegetable broth cube
5 tbsp olive oil
2 red onions, finely diced
2 garlic cloves, crushed
3 carrots, diced
1 celery stalk, diced
300 g cherry tomatoes
1 lemon, squeezed
a handful of spinach
1 tbsp red wine vinegar
a bundle of basil
250g halloumi cheese, sliced
4 tbsp green pesto
sea salt and freshly ground black pepper
Boil the lentils in the vegetable broth cube flavored water. Don’t overcook the lentils, 15-20 minutes will do.
Meanwhile, heat 4 tbsp of olive oil in a frying pan on medium heat. Add the garlic, carrots, and celery. Cook on medium heat for about 10 minutes.
Add your sliced-up tomatoes and cooked lentils in the mix, and let simmer for 5 minutes.
Add the lemon juice, red wine vinegar, spinach, and basil. Add salt and pepper to your liking. Let the food cool down a bit.
On medium heat, cook the halloumi cheese slices for about 2 minutes per side, until they are golden-brown in color.
Add the rest of the oil to the lentil mix, serve alongside the halloumi cheese, and top it all off with the pesto.
Buon appetito!
Cristina
