Discover the healing benefits of cooking with garlic from a garlic expert and try a flavorful halloumi lentil salad too.
According to author Natasha Edwards, garlic is a wonderful ingredient to promote all-around good healthy. Raised on the renowed Garlic Farm on the Isle of Wright, Natasha was the perfect person to write the new cookbook, The Goodness of Garlic: 40 Amazing Immune-Boosting Recipes. She spent her teenage years working her hands hard by cleaning and plaiting garlic, at a time when the going rate was one penny per bulb! But by the end of the season, she would have some pounds of he own to spend.
This book is not only a great way to explore the benefits of garlic, but is also provides flavorful soup, salad, main dish, and sauce recipes. Edwards discusses the well-known properties of garlic that can improve cardiovascular health by lowering blood pressure, lowering cholesterol and improving overall blood flow. However, the book also highlights benefits readers and cooks may not know. Natasha let us in on the secret that garlic helps make us more resistant to bacterial infections. All you have to do is eat garlic regularly to enjoy the benefits. She recommends at least one clove a day to help support a healthy immune system. 
Natasha’s favorite garlic-loaded recipe is the Garlic and Tomato Tarte Tatin, which can be found in the book. It takes a some extra effort, but it is worth it for such an impressive result. Also, Natasha gave us the scoop on a garlic dessert… a creamy, spicy garlic ice cream. We want to try!
We were curious if there was any good use for garlic skins. Check out Natasha’s answer and think about saving them for the next time you have to package something:
“We are considering using the skins as packaging for our orders we send out to make use of the waste. We haven’t yet found another use for it except adding to general compost. Smoked garlic however holds a lot of flavour in the skins so these can be poached in milk to extract the smokiness.”
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Warm Puy Lentil Salad with Golden Halloumi
- Total Time: 375 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
An earthy and vibrant salad featuring hearty puy lentils and salty, pan-fried halloumi cheese. Brightened with pomegranate seeds and fresh cilantro, it’s a satisfying vegetarian main.
Ingredients
- 1 cup (237ml) puy lentils
- 1 teaspoon (5ml) vegetable bouillon powder
- 1/2 red onion (finely sliced)
- 1 green chile (deseeded and finely sliced)
- 2 tablespoons (30ml) olive oil
- 2 garlic cloves
- 1 tablespoon (15ml) olive oil
- 1/2 pound (227g) halloumi (sliced)
- 2 small zucchini (cut into ribbons with a peeler)
- 1/4 cup (59ml) pomegranate seeds
- A handful of chopped fresh cilantro (including stalks)
- Sea salt and freshly ground black pepper
Instructions
- Cover the lentils with cold water and bring to a boil. Add the vegetable bouillon and cook for 15 to 20 minutes, or until the lentils are tender. Drain well.
- While the lentils are still warm, place them in a large bowl. Add the onion, chile, and olive oil then crush in the garlic cloves and stir well.
- For the halloumi, heat the oil in a frying pan on medium heat. Add the halloumi slices and fry on each side until golden.
- Stir the zucchini ribbons, pomegranate seeds, and cilantro into the bowl with the lentils. Season to taste with sea salt and freshly ground black pepper.
- Top the lentil mixture with the halloumi slices and serve.
Notes
- Cook the puy lentils until tender (15-20 minutes) with vegetable bouillon for flavor, and drain well after cooking.
- Make sure to add the onion, chile, olive oil, and crushed garlic to the lentils while they are still warm so the flavors meld.
- Fry the halloumi slices on medium heat until golden brown on each side before topping the lentil salad.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: Approx. 200g
- Calories: 465
- Sugar: 8
- Sodium: 900
- Fat: 24
- Saturated Fat: 10
- Unsaturated Fat: 12
- Carbohydrates: 30
- Fiber: 9
- Protein: 20
- Cholesterol: 40
Frequently Asked Questions
How do I achieve the perfect golden crust on the halloumi?
To get a perfect golden crust on the halloumi, make sure to heat your skillet over medium-high heat and add a little oil before placing the cheese in the pan. Cook it for about 2-3 minutes on each side until it’s golden brown.
Can I substitute Puy lentils with another type of lentil in this salad?
While Puy lentils are recommended for their texture and flavor, you can substitute them with green or brown lentils; just keep in mind that cooking times may vary.
What is the best way to incorporate garlic in this salad?
For optimal flavor, sauté minced garlic in the skillet before adding the cooked lentils, allowing it to infuse its aroma into the dish.
So friggin’ good! Perfect for a post holiday meal.