Who doesn't love salads in the summer especially with grilled, meat, fish or vegetables straight from the bbq? We love our summer salads and have created this one that is just perfect for all those alfresco gatherings large or small, It's perfect for all your vegetarian friends too. 

Ingredients: 

150 g Puy Lentils ( Or any lentils you have in your cupboard or prefer ) 

1 x 400g tin of chickpeas

1 pack of Haloumi cheese 

1 onion 

2 x garlic cloves

1 x tomato 

2-4  of sundried tomatoes cut into pieces 

1 x Tablespoon of Harissa Paste 

Splash of white wine vinegar 

Splash of lemon 

Kale 

1/2 Pepper ( any colour ) 

Dressing 

Yogurt 

Lemon 

Tahini paste 

Method 

Preheat the oven to 170 degrees

Pop the lentils into a pan of boiling water and cook to the packet timings usually around 15 minutes and then drain. 

Chop all your ingredients. 

Tip the chickpeas into an ovenproof dish with the peppers and onions, stir in the harissa paste with a touch of olive oil and salt and pepper. Cook for around 20 minutes or until the chickpeas, peppers, and onions are all lightly roasted. 

Blanch the kale in a pan of boiling water of a few seconds. Drain and then with the garlic and a splash of olive oil stir dry for a few minutes. 

Mix all your dressing ingredients together until you have a runny consistency.  

Stir everything together with a little olive oil season with salt and pepper. 

Pan fry your halloumi in a pan for a couple of minutes on either side.

Get your serving platter, board or bowl and pour out your chickpea and lentil mixture onto your chosen platter, bowl or board.  Tear the halloumi over the top of the mixture, drizzle your tahini dressing and garnish with parsley. 

We love to serve our salads in pretty serving platters, boards, and bowls. Here are our favourite picks: 

 Pink Marble Serving Board 

  Pastel Pink Pasta Bowl 

Round Bamboo Salad Bowl 

Forest Green Ceramic Salad Bowl 

Long Black Wooden Serving Platter