It is the beginning of Spring and we have snow all over the ground. The fire is on and my mind is thinking of how I can use some of the Puy lentils I have cooked in my fridge ( I also have a few bags in my freezer ) Thinking of what is growing in my greenhouse, I know I have lots of beetroot and I have a block of Halloumi cheese to use up. (you could, of course use feta).

Puy lentils are my favourite lentils. They are french and are grown in the Puy region in France.

Nutrition in Puy Lentils - Very high in Omega 3 and 6 fatty acid and has Protein, Vitamin K, Folate, Calcium, Iron, Magnesium.

So far, I have only been able to buy these in the Asian store at The Landing in Frankton.

Soaking - I like to soak my lentils over night and then cook them in fresh water until tender, drain. I would then use what I need and freezer the rest for another meal.

Puy Lentil, Halloumi and Beetroot Salad Recipe

Serves 4

4 cups cooked Puy lentils

4 small beetroot - sliced

Balsamic vinegar, honey, Himalayan salt, olive oil

250 gr Halloumi cheese - sliced into 8 pieces - a little oil for frying

Hand full of green leaves - I have used spinach and baby beetroot leaves

Options - 1/2 red onion - sliced thinly in half rings

Vinaigrette

Fresh herbs - small bunch parsley and chives

6 tbsp extra virgin olive oil

6 tbsp apple cider vinegar or lemon juice

2 tsp honey

pinch of Himalayan salt

Method

1 - Lay a large piece of tin foil on the bench and then place a large piece of baking paper on top. Lay your sliced beetroot and then dribble over balsamic, honey, oil and sprinkle salt over top and then mix through. Fold up the baking paper and then the foil, rolling the edges together so no steam escapes. Bake in 200 c until tender.

2 - In a fry pan melt oil and fry your cheese strips for about 2 - 3 minutes on both sides, or until golden brown. Season each side with salt. Put aside.

3 - Blend your vinaigrette ingredients together and taste, season more if it needs it.

4 - Warm your lentils in boiling water and then drain them.

5 - Place your greens in the bowl then pour in the lentils, beetroot and then pour over the vinaigrette.

Mix everything together.

5 - Lay your Halloumi cheese on top and serve while still warm.

lay your sheet of tin foil and then the baking paper on top, place your sliced beetroot and dribble over the oil, vinegar, honey and season. Cover and bake.