for 4 people

Dressing

1 tbsp	mild mustard
1	organic lemon, grated zest and the juice
2	dates, pitted
1 tsp	smoked paprika
2 tbsp	olive oil
½ dl	water
¼ tsp	salt
a little	pepper

Courgettes and halloumi

	olive oil for frying
400 g	courgettes, cut in half lengthways and then into slices
200 g	halloumi, cut into cubes
¼ tsp	salt
a little	pepper

Salad

2 tin	green lentils (approx. 400 g each), rinsed and drained
50 g	salted, roasted pistachios, coarsely chopped
½ bunch	parsley, finely chopped
½ bunch	peppermint, finely chopped

How it's done

Dressing

Place the mustard in a measuring cup along with all the other ingredients up to and including the water, puree, season, transfer to a bowl.

Courgettes and halloumi

Heat a dash of oil in a non-stick frying pan. Fry the courgettes for approx. 8 mins., stirring occasionally, remove. Fry the halloumi with a little oil for about 5 mins. in the same frying pan, season. Add the courgettes and halloumi to the dressing, mix.

Salad

In a bowl, mix the lentils with all the other ingredients up to and including the peppermint.

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