GR
EN
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THE EXPERIENCE
THE EXPERIENCE
traditional
contemporary
Level of difficulty
Time needed
20 minutes
INGREDIENTS
250 g lentils
1 red pepper
1 green pepper
1 orange pepper
2 spring onions
½ bunch of chopped parsley
½ bunch of chopped dill
150 g DODONI Halloumi cheese
100 g crushed hazelnuts
Oil
Citrus balsamic vinegar
PREPARATION 
Boil the lentils in salted water. When it starts to boil, turn the heat down and let simmer for 10 minutes.
EXECUTION 
In the meantime prepare the rest of the ingredients.
Cut the peppers into small cubes and put them in a large bowl along with the chopped onions, parsley, dill and hazelnuts. Drizzle with oil and balsamic vinegar.
Drain the lentils and add them while still hot to the bowl with the rest of the ingredients. Mix softly.
Cut the Halloumi lengthwise into large but thin, rectangular pieces and grill or cook in a simple, non-stick pan until both sides are golden brown.
Serve arranging the pieces of Halloumi like the spokes of a wheel on top of the salad.
If desired, add a few drizzles of olive oil and grated nuts.
