Thursday, May 04, 2006

lentils with grilled haloumi

lentils with grilled halumi
Originally uploaded by kattebelletje.
This was the side dish for our pasta and sausage meal. Boil a couple of handfuls of green lentils (the small, French lentilles de Puy variety) in plenty of boiling water for about 15 minutes. Don't add salt, because this makes the lentils go mushy. When finished, drain and add a vinaigrette of balsamico and olive oil. Cut some cherry tomatoes in half and arrange these attractively round the plate. Take some haloumi. This is a Greek or Cypriot cheese, sold in small portions in Turkish shops; rather salty with some bite and very suitable for grilling. Slice the haloumi in half cm slices and grill those on a griddle pan (cast iron works good) until the professional-looking << I am a chef >> patterns appear. Add on top and drizzle more olive oil on the plate.

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