heirloom tomato & celery salad with green lentils & crispy kashkaval cheese
With Spring right at our door there is nothing like a fresh salad to celebrate its arrival. This salad combines high quality ingredients from Mount Zero, the best tomatoes you can find and Israeli fresh flavours.
- Author
- Rotem Papo, Golda Restaurant
- Servings
- 3
Ingredients
- 30g Mount Zero French Style Green Lentils
- 3 cubes Kashkaval cheese (or saganaki/haloumi), cut into 2cm cubes
- 1 egg, beaten
- 100g fine semolina
- Extra oil for frying
- 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
- 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).
- 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
- 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.
- 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.