• Cook time: 25mins
  • Serves: 4
  • Difficulty: Easy


  • ½ cup beluga/puy lentils, uncooked
  • 1 cube vegetable bouillon
  • Water, to cover
  • One big handful fresh parsley
  • One small handful fresh mint
  • ½ lemon, juice
  • 1 ½ tbsp balsamic vinegar
  • ½ tbsp honey
  • Salt & pepper
  • 250g asparagus
  • 200g halloumi
  • Butter
  • Salt & pepper
  • Honey, to serve


1. Rinse the lentils and place in a small sauce pan along with the bouillon. Fill up with water. Cook for roughly 15-20 min, or until soft but with a slight bite. Drain and let cool slightly.

2. Chop parsley and mint and add to the lentils. Also add lemon juice, balsamic vinegar, honey, salt & pepper. Stir to combine. Set aside.

3. Cut the ends off the asparagus. Heat a little butter to a skillet, then gently fry the asparagus until browned and softened.

4. Also slice halloumi and cook in a little oil or butter until browned.

5. Arrange 4-5 asparagus spears on serving plates, top with lentil salad and a few pieces of halloumi. Drizzle with a little honey on top or, arrange it all on a big sharing plate. Enjoy warm.

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