Beluga lentil salad can be an extravagant, delicious and nourishing accompaniment to grilled cheese. In this recipe, the cheese is first coated with a mustard sauce and then grilled.
Rinse the beluga lentils and then cook it with a little salt in 250 ml water for about 30-40 minutes. Cool it.
Mix the mustard together with a pinch of black pepper, 1-2 pinches of salt and the paprika spice, and then smear this mustardy sauce on the sliced halloumi cheese.
In a pan, grill the marinated cheese slices in pre-heated sunflower seed oil.
Put the quince vinegar in a small, closeable jar and then add the salt, allowing some time for the salt crystals to melt.
Add the walnut oil and the black pepper. Close the jar and shake it thoroughly to help the ingredients mingle.
Mix the dressing into the lentils together with the chopped parsley and the thinly sliced purple onion.
Steam the lentils at low heat, in mildly bubbling water. At the right steaming temperature, the cooking liquid will have been completely absorbed by the end. The lentil is best if it is crispy outside but creamily soft inside. Should some liquid remain, just drain it.