Heirloom tomato and celery salad with green lentils, pine nuts and crispy Kashkaval cheese

Rotem Papo, Golda Restaurant, Serves 3


300g heirloom tomatoes, roughly chopped  
3 cubes Kashkaval cheese or saganaki/haloumi, cut into 2cm cubes 
1 egg 
100g fine semolina 
1 stick celery, peeled and sliced 
30g Mount Zero French Style Green Lentils, boiled in water and salt until just cooked 
1 tbsp pine nuts, toasted 
1 tsp ground cumin 
3 tbsp Mount Zero Red Wine Vinegar
5 tbsp Mount Zero Frantoio Extra Virgin Olive Oil
1 radish, sliced 
1 shallot, sliced 
Baby cos lettuce 
Salt and pepper
Extra oil for frying


1. Coat Kashkaval cubes in egg and dust with semolina. Repeat 3 times to get a thick coating.

2. For the dressing, combine lentils, pine nuts, vinegar, cumin and olive oil in a mixing bowl and season with salt and pepper.

3. Dress tomatoes and celery with the lentil dressing.

4. Heat up oil to 190°C and fry kashkaval until crispy and light golden colour. 

5. In a large salad plate spread tomatoes and place crispy kashkaval around. 

6. Garnish with cos lettuce leaves, radish, shallot rings, mint and basil leaves and finish with more lentil dressing around the plate.

With Spring right at our door there is nothing like a fresh salad to celebrate its arrival. This salad combines high quality ingredients from Mount Zero, the best tomatoes you can find and Israeli fresh flavours.

Recipe Ingredients from the Mount Zero Range