Puy lentil and halloumi salad

 A lovely homely salad, great for entertaining friends with plenty of other little dishes as a Mediterranean style meal.

200g of ready cooked puy lentils (or 80g dried puy lentils)
1 pack halloumi
Half a red onion
Juice of half a lemon
2 tbsp balsamic vinegar
splash olive oil
Salt and pepper to taste

1.  If cooking dried puy lentils, cover with boiling water with a stock cube and cook for 20 minutes.
2. Slice the onion into thin strips
3. Mix the onions, balsamic vinegar, puy lentils and lemon juice together in a bowl and leave. The acidity of the lemon juice and vinegar will take the sting out of the onions.
4. Meanwhile, heat a griddle pan on a medium-high heat. Slice the halloumi into thin strips and place into the dry griddle pan. Flip within 2-3 minutes, or until golden brown on the griddle pan side.
5. Mix the halloumi with the puy lentils, and season with a little salt and a good pinch of black pepper. Be careful with the amount of salt as halloumi is very salty.
6. Add a splash of olive oil to dress.
7. Can be served hot or cold. 

Guest blogger recipe by Jack.