korma lentils & quinoa with haloumi, mango & daikon

i’m rarely envious of anybody’s things or achievement. rather, i relish in my friend’s success. yet, there was this brief episode of pure, utter, green with envy jealousy… only, like, last week.

it was when i visited my new friend myriam’s home to work with her on one of her projects. myriam is not only super sweet, she’s also an amazing baker and cook. and her own baking book obviously sets new standards in baking. and in food styling, no less. but more about that some other time. so, myriam has this enviable cookbook collection (of course, she’s able to put it down to ‘research’, ahem). i tell you: row upon row and pile upon pile of inviting, colorful, shiny cook book covers… paltrow and bouchon and hazan – all neatly (or not always so neatly, but never mind, i think that’s all the better) lined next to each other. swear i decided then and there that i have to continue growing my own cookbook collection. it’s so worth it. and actually something so sustainable. better than a pair of shoes, anyway. and oh, just to smell the pages… and to stick post its into them to mark “must make recipes”. sighs. covetable.

we briefly talked about this cookbook here, as well: diana henry’s “a change of appetite” – and we agreed it’s fabulous. diana henry’s story? she’s a former food journalist who was used to only the best food from the best chefs around the world. one day, though, she decided to change the way she eats. to eat more sustainably. the result is a vibrant, fun and inspiring collection of easily achievable dishes. conclusion: good investment. 
this dish here, btw, also from said book, is featured in the book with smoked chicken instead of haloumi. either way, i think summer’s are made for haloumi.
korma lentils & quinoa with haloumi, mango & daikon
rezept in deutsch auf si style
serves two people
ingredients:
1 cup lentils
1 bay leaf
salt
1 cup quinoa, red and white 
2 cups vegetable broth
1 mango, peeled & sliced
1 haloumi, sliced
1 handful mint leaves, coarsely chopped
1 handful daikon sprouts (daikon is a japanese radish), cress or any sprouts
for the dressing:
2 tsp. cury paste
1 limette, juice
2 tbsp. cream
directions:
cook the lentils and quinoa separately according to directions. add the bay leaf to the lentils, and only salt the lentils at the end of the cooking process. cook the quinoa in the vegetable broth. drain and combine lentils and quinoa. in the meantime fry the haloumi slices in a dry frying pan (will take about 1-2 minutes per side). when the haloumi is ready, it should be eaten immediately otherwise it gets rubbery. prepare the mango: peel, cut off the fleshy sides and slice finely. make the dressing: roll the limes then half and juice. combine the lime juice with the curry paste. add the cream. 
to serve make a little hill with the lentils and quinoa, divide the haloumi and mango between the plates, drizzle with the dressing and sprinkle with daikon and mint leaves.
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