RECIPE BY:

Matt Sinclair

SERVING SIZE:

2 – 4 people

INGREDIENTS:

  • 3 tbs Cobram Estate Extra Virgin Olive Oil
  • 400g Edgell Brown Lentils, rinsed and well drained
  • 2 tbs baby capers, drained
  • 1 small red onion, finely diced
  • 1 Lebanese cucumber, finely diced
  • 1 pomegranate, seeds removed
  • ½ bunch mint leaves, chopped
  • ½ bunch parsley leaves, chopped
  • ½ cup mixed pinenuts, sunflower seeds and pepitas
  • 250g Halloumi, thinly sliced

DRESSING:

  • Zest and juice of 1 lemon
  • 4 tbs Cobram Estate Extra Virgin Olive Oil
  • ½ tbs Dijon mustard
  • 1 tsp honey
  • salt and pepper to taste

METHOD:

  • Add all dressing ingredients to a small bowl and whisk to combine. Adjust seasoning to taste and set aside.
  • Toast mixed pinenuts, sunflower seeds and pepitas in a pan over a stove. Set aside once fragrant and lightly browned.
  • In a large mixing bowl, combine onion, cucumber, pomegranate seeds, baby capers and herbs. Cover with dressing and toss to combine.
  • In a pan over medium heat, add olive oil and fry off slices of halloumi, 2-3 minutes on each side until golden brown.
  • Add halloumi to salad and top with toasted nuts and seeds.

Our friends at Wine Selectors recommend pairing this dish with a Sauvignon Blanc Semillon Blend or Sangiovese.

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