Ingredients
For the roast vegetables:
- 1 sweet potato
- ½ butternut squash
- 5 tender stem broccoli
- Kale
- 100g Halloumi
- 1 lemon
- 2 eggs
- 100g flour
- 100g panko breadcrumbs
For the salsa
- 20g parsley
- 20g coriander
- 200g diced pineapple
- Half red onion
- 20g lemon juice
- 50g olive oil
- 250g lentils
(chop the herbs, and mix all ingredients together)
Lentils
- 200g dried lentils (green, brown, or red)
- 600–800ml water or stock (3–4 times the volume of lentils)
- ½ tsp salt (optional — add near the end)
- 1 bay leaf, garlic clove, or sprig of thyme (optional for flavour)
Spicy hummus
- 1 × 400g tin chickpeas (about 240g drained weight)40g tahini
- 30ml (2 tbsp) extra virgin olive oil
- Juice of 1 lemon (about 40ml)
- 1 small garlic clove (5g), crushed
- 1 tsp ground cumin (3g)
- ½–1 tsp smoked paprika (1–2g)
- ½ tsp cayenne pepper or chilli powder (1g)
- ½ tsp salt (3g)
- 30–45ml cold water (as needed for blending)
Optional toppings
- Drizzle of olive oil
- Sprinkle of chilli flakes or smoked paprika
- Chopped parsley or coriander
- Toasted pine nuts
Method
For the roast vegetables
- Cut the vegetables into different shapes and drizzle with olive oil, salt and pepper and roast in the oven until soft at about 170 degrees to cook and after you can increase temperature, add a little colour to them.
- With the kale, just pan-fry in a little butter in a pan.
- With the broccoli place in boiling salted water for 3 minutes, take out, let cool.
Hummus Method
- Place chickpeas, tahini, olive oil, lemon juice, garlic, cumin, paprika, cayenne, and salt in a food processor.
- Blend until smooth, adding water a little at a time until creamy and light.
- Taste and adjust — more lemon for brightness, more cayenne for heat, or more tahini for richness.
- Spoon into a serving bowl, drizzle with olive oil, and garnish with your favourite toppings.
Chef's Tip: For a super silky texture, peel the chickpeas (just pinch off the skins after rinsing) — it makes a big difference!
Lentils Method
1. Rinse the lentils:
2. Place lentils in a fine sieve and rinse under cold water until the water runs clear. Pick out any debris or damaged lentils.
3. Simmer, add lentils to a saucepan with water or stock. Bring to a gentle boil, then reduce to a simmer.
4. Cook uncovered:
Note: Green or brown lentils: simmer for 25–30 minutes, until tender but still holding their shape. Red or yellow lentils: simmer for 12–15 minutes, until soft and creamy (they break down more).
5. Season near the end: add salt and any aromatics (like garlic or herbs) in the last 5–10 minutes — adding salt too early can toughen the skins.
6. If there's excess liquid, drain through a sieve.
7. Fluff and serve: Toss with olive oil, lemon juice, or your favourite spices — or cool completely for salads.
Chef's tip: For extra flavour, cook the lentils in vegetables or chicken stock instead of plain water. If using for salad, rinse after the cooking process and keep them firm.
For The Halloumi
- Cut into small pieces, and place in flour, egg and bread crumbs.
- Fry at 180 degrees for 2 minutes.
- Once you have all the elements of the salad ready, present and serve as you like. I always put the hummus on the plate first to give an even amount of it with the salad.
- Then the roast vegetables, and spoon the lentil salad over the vegetables, followed by halloumi.
Enjoy!
