ingredients

 

2 4 6 8 Servings

• 100 grams haloumi cheese

• 1 tablespoon crème fraîche

• 1 green apple

• 1 red pepper

• 14 cherry tomatoes

• 1 courgette

• 0.5 bunch fresh flat parsley

• 100 grams puy lentils

• 1 tablespoon olive oil

• 1 teaspoon dried oregano

• 1 vegetable stock cube

implements

 

for cooking 2 servings

• small saucepan

• pyrex dish

• large mixing bowl

• 4 bamboo skewers

• kitchen foil

instructions

 

1. Pour cold water into the Pyrex dish and soak the bamboo skewers until you need them.

2. In the small saucepan boil water and dissolve the vegetable stock cube. Add 100g of puy lentils and cook them for 15-17minutes.

3. Line the grill with the kitchen foil and set to high.

4. Cut 100g of haloumi cheese into cubes and set them aside.

5. Chop the red pepper, green apple and the courgette into bite-size chunks. Place them in the large mixing bowl together with 4 out of 14 cherry tomatoes. Coat in 1 tablespoon of olive oil and 1 teaspoon of dried oregano.

6. Pierce haloumi, apple and the vegetables onto the skewers in an alternating pattern.

7. Place the skewers under the grill for 6-7 minutes, turning at half point.

8. Return to the puy lentils and add the remaining 10 cherry tomatoes. Cook them until the lentils are ready.

9. Chop the parsley.

10. Drain the puy lentils. Add the chopped parsley and 1 tablespoon of creme fraiche. Mix all in and season with black pepper to taste.

To serve - Set the puy lentils in the middle of the plate and place the skewers on top.