Rhubarb and lentil salad
Corn on the cob, rhubarb, asparagus, halloumi and puy lentils make up this sweet and salty salad.
Rhubarb and lentil salad. Photograph: Dara Mac Dónaill
Cooking Time: 10 mins
- Serves 6-8
- 200g Puy lentils
- 50mls olive oil
- 2 corn on the cob
- 6-8 rhubarb stalks
- 1 bunch asparagus
- 1 bunch spring onions
- Salt and pepper
- Big bunch flat leaf parsley
- 1 pack halloumi cheese
- Another splash olive oil
- Splash balsamic or lime juice
Cook the Puy lentils in boiling water until tender and then drain and give them a quick rinse with cold water. Drain them really well and then mix with the 50mls olive oil and season well.
You can cook the corn on a chargrill briefly to give it some flavour – just rub it with some olive oil, salt and pepper and char on all sides, or else cook for a few minutes in boiling water and then drain and cut the corn from the cob and add to the salad.
Chop up the rhubarb and add it. Either chargrill the asparagus or quickly blanch it or steam it, then refresh and add to the lentils. Add the spring onions, and chop up the flat leaf parsley. Chop the halloumi into cubes and fry in olive oil, until golden brown, then drain on kitchen paper and add them. Taste and adjust the seasoning.
This is fine after a night in the fridge, but I prefer to make this and serve it straight away while all the veg are still a little warm. Sharpen up with the vinegar or lime juice if necessary.