Beluga Lentils with Halloumi and capers

Cooking Method

Boil the lentils for about 15-20 minutes together with the onion, garlic, bay leaf, a little salt and 2 tablespoons of olive oil. At the end of the cooking, remove the onion, garlic and bay leaf, strain the lentils and leave them to cool at room temperature. Place the rocket, beluga lentils, chopped cherry tomatoes, capers and halloumi on a plate and pour over the sauce we have made by mixing the olive oil with the red wine vinegar, balsamic vinegar, salt and pepper.