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
Mint
Basil
Salt and pepper
Extra oil for frying