heirloom tomato & celery salad with green lentils & crispy kashkaval cheese
3
Ingredients
30g Mount Zero French Style Green Lentils
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3 cubes Kashkaval cheese (or saganaki/haloumi), cut into 2cm cubes
1 egg, beaten
- 100g fine semolina
- Extra oil for frying
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- 300g heirloom tomatoes, roughly chopped
- 1 stick celery, peeled and sliced
- 1 tbsp pine nuts, toasted
- 1 tsp ground cumin
- 3 tbsp Mount Zero Red Wine Vinegar
- 5 tbsp Mount Zero Frantoio Extra Virgin Olive Oil
- 1 radish, sliced
- 1 shallot, sliced
Mount Zero Pink Lake Salt
Freshly cracked black pepper
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Few leaves of baby cos lettuce
Small bunch of mint
Small bunch of basil
Directions
Wash green lentils under water until it runs clear, then boil in water until just cooked (20 minutes).
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Coat the Kashkaval cheese cubes in egg and then dust with semolina. Repeat this process 3 times to get a nice thick coating.
Heat up oil to 190°C and fry kashkaval until crispy and light golden colour. Set aside
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Combine cooked lentils, pine nuts, vinegar, cumin and olive oil in a mixing bowl and season with salt and pepper. Dress
Add tomatoes and celery and gently toss.
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In a large salad plate, spread salad and place pieces of crispy kashkaval on top.
Garnish with cos lettuce leaves, radish, shallot rings, mint and basil leaves and finish with more lentil dressing around the plate.