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.