Mustardy Cumin Lentil Salad with Halloumi and Asparagus
A flavour-packed salad that is brilliant for meal prep or lunch the next day 🙂 The dressing is inspired by Bengali mustard dressing called Kasundi which I love!
Ingredients
- 200g Halloumi
- 1 bunch Asparagus (or any green veg beans, broccoli)
- 500g Puy Lentils (Cooked) (roughly 200g raw)
- 100g Radish (Thinly Sliced)
- A Handful Watercress (or any leafy greens, like spinach, kale etc.)
- 1 Orange
Bengali Mustard Dressing:
- 3 Tbsp Veg Oil
- ½ Tsp Turmeric
- 2 Green Chillies
- ½ Tsp Cumin Seeds
- ½ Tsp Nigella Seeds, or poppy seeds
- ½ Tsp Fennel Seeds (Optional)
- 6 cloves garlic, thinly sliced
- 3 Heaped whole grain mustard
- ½ Lemon
- 1 Tsp Sugar
Step 1
In a pan, heat the oil over medium heat. And in the whole spices, chilli and turmeric and allow to sizzle
Step 2
Then add the thinly sliced garlic and cook for a few mins until golden.
Step 3
Pour the spiced oil into a bowl and let it cool slightly.
Step 4
In the same pan, add the chopped halloumi and asparagus. Cook for 4–5 minutes, stirring occasionally, until the halloumi is golden and the asparagus is tender.
Step 5
Remove the chillies from the spiced oil. Whisk in the lemon juice, mustard, and sugar to create a tangy dressing.
Step 6
To the bowl with the dressing, add the cooked Puy lentils, sautéed halloumi and asparagus, sliced radish, and watercress. Toss everything together gently to coat.
Step 7
Plate the salad and garnish with fresh orange slices before serving.