Warm Roasted Pepper and Lentil Salad with Olives and Halloumi from Spring and Summer Cooking with a

Ingredients

• small glug of extra virgin olive oil
• 50 g watercress
• 100 g pitted black olives
• 1 pack (150–200 g) halloumi, cut into 1–2cm-thick slices
• ¼ tsp dried mint
• 1 tbsp red wine vinegar
• ¼ tsp dried oregano
• ¼ tsp ground cumin
• salt
• pepper
• small handful of chopped fresh mint and/or parsley, to garnish
• 2 tbsp sunflower or light olive oil
• 4 red peppers
• 1 small red onion, finely diced
• 2 celery sticks, finely diced
• 2 carrots, finely diced
• 100 g Puy-style lentils, rinsed in a sieve under cold water
• 2 garlic cloves, finely chopped, grated or crushed
• 1 bay leaf