Ingredients

• 200 g Red lentils
• 2 medium bulbs Fennel
• 250 g Halloumi cheese
• 2 large Red bell peppers
• 2 cloves Garlic
• 1 Lemon
• 50 ml Extra virgin olive oil
• 15 ml Red wine vinegar
• 1 teaspoon Smoked paprika
• 15 g Fresh mint
• 15 g Fresh parsley
• 30 g Slivered almonds
• to taste Sea salt
• to taste Freshly ground black pepper

Instructions

1. 1

   Rinse the red lentils thoroughly. Cook them in a large pot of salted boiling water for 10-12 minutes, or until tender but still slightly firm. Drain and let cool completely.

2. 2

   Preheat the oven to 200°C (400°F). Cut the fennel bulbs into slices about 1 cm thick. Arrange them on a baking sheet, drizzle with olive oil, season with salt and pepper. Roast in the oven for 20-25 minutes, until tender and slightly caramelized.

3. 3

   For the smoked red pepper coulis: Halve the red bell peppers and remove the seeds. Place them on the same or another baking sheet, skin side up, and roast in the oven with the fennel (or under the broiler) until the skin is blackened and blistered. Remove from the oven, place the hot peppers in a paper bag or covered bowl for 10 minutes to facilitate peeling. Peel the skin from the peppers.

4. 4

   In a blender, combine the peeled peppers, garlic cloves, juice of half a lemon, 30 ml of olive oil, red wine vinegar, and smoked paprika. Blend until smooth and creamy. Season the coulis with salt and pepper.

5. 5

   Cut the halloumi cheese into slices about 1 cm thick. In a non-stick pan over medium-high heat, brown the halloumi slices with a drizzle of olive oil for 2-3 minutes on each side, until crispy and golden brown.

6. 6

   In a large salad bowl, combine the cooled red lentils, roasted fennel, chopped fresh mint, and chopped fresh parsley. Drizzle generously with some of the smoked red pepper coulis and gently mix to coat all ingredients.

7. 7

   Arrange the salad on individual plates or a large serving dish. Garnish with the crispy halloumi slices, toasted slivered almonds, and the remaining lemon juice. Serve immediately with the rest of the coulis on the side if desired.