Beluga Lentil Salad with Halloumi Croutons

Begin by meticulously checking the beluga lentils for any tiny stones or debris, then rinse them thoroughly under cold running water until the water runs clear. Transfer the rinsed lentils into a medium pot, add 350ml (1 ½ cups) of fresh water, the half yellow onion with its root intact, the smashed garlic clove, and the bay leaf.

Bring the pot to a vigorous boil over high heat, leaving it uncovered. Once boiling, reduce the heat to medium-low, allowing it to simmer gently with the lid slightly ajar to prevent over-foaming. Continue to cook for approximately 20 minutes.

Start checking the lentils for doneness around the 15-minute mark. The goal is for them to be just barely tender, offering a delightful al dente, slightly toothsome texture. If they are still too firm, continue cooking and check every few minutes thereafter. Do not overcook, as mushy lentils will detract from the salad's texture.

Once the lentils have reached the desired tenderness, carefully fish out and discard the onion, garlic clove, and bay leaf. Drain the lentils exceptionally well using a fine-mesh sieve, ensuring no excess water remains. Place the warm, drained lentils into a mixing bowl.

To the warm lentils, add 15ml (1 tablespoon) of extra virgin olive oil, 30ml (2 tablespoons) of red wine vinegar, and a generous pinch of salt. Gently stir to combine, allowing the lentils to absorb the flavors for 5-10 minutes. Taste the lentils; you may wish to add the remaining 15ml (1 tablespoon) of olive oil and 30ml (2 tablespoons) of red wine vinegar for a brighter, tangier profile, which is highly recommended for optimal flavor. Set aside, or refrigerate if preparing ahead of time.

While the lentils are cooling or resting, prepare your serving plates. Scatter a generous bed of fresh arugula leaves evenly across four individual salad plates. Place one-quarter of the seasoned beluga lentils into the center of each arugula bed, then artfully arrange the halved cherry tomatoes around and over the lentils.

Heat 5ml (1 teaspoon) of olive oil in a large non-stick skillet over medium heat. Once the oil is shimmering, carefully place the cubed halloumi cheese into the pan in a single layer, ensuring not to overcrowd. Fry the halloumi, turning the cubes frequently with tongs, until they achieve a beautiful, light golden-brown crust on all sides. This process usually takes 5-7 minutes.

As soon as the halloumi croutons are golden and crispy, immediately distribute them evenly among the four prepared salad plates, placing them atop the lentils and tomatoes. Follow this by spooning 15g (1 tablespoon) of well-drained capers onto each salad.

To finish, drizzle each plate generously with a small amount of your finest quality olive oil and a touch of aged balsamic vinegar. Grind a fresh burst of black pepper over each salad before serving immediately. Enjoy this delightful combination of textures and flavors.