m. 6 lentil, mint, and yoghurt salad with breaded halloumi

recently, we have been experimenting with bits and pieces of yotam ottolenghi's plenty, the recipes are pretty involved, so we usually trawl the book looking for anything small that we can accomplish in just under 5 hours ... in this case we had some puy lentils that we had cooked in our amazing pressure cooker a couple of nights ago, we wanted to use them up and luckily we came across his puy lentil galettes recipe that has as the "topping" for the galettes this lentil, mint and yoghurt salad, without the galettes (which we will save for another day) it wasn't too difficult to make at all and we had it with our favorite breaded halloumi (more on this below):

we also had some string beans from our garden that we absolutely had to eat so that meant we ended up with some strange pairings: the cool mintiness of the salad went perfectly with the halloumi, and the beans strangely went well with the halloumi, but the salad and the beans DID NOT go together, still a great meal nonetheless ...

we have been making breaded halloumi for a while now, just a couple of weeks ago we started doing it using jerk chicken flour that we have had for ages, but in london recently our friends took us to this normal looking pub for a usual lunch and it had VEGETARIAN FISH AND CHIPs, with battered halloumi, it was amazing (both in a tasty way and also in a whoa-how-much-fat-was-in-that-meal-way that you don't normally get to experience as a vegetarian), i enjoyed it (in both ways).