Makes: 8 cups

INGREDIENTS

Grilled Broccolini, Halloumi and Nectarines:
1 ½ cups green lentils, rinsed and sifted for stones
2 bunches broccolini (13-ounces), ends trimmed, thicker broccolini halved lengthwise
2 tablespoons avocado oil, divided, plus additional for greasing
3 ripe nectarines or peaches, pitted and quartered (or 6 pitted and halved apricots)
8-ounces halloumi, cut into ½" slices and dried on a towel
Kosher salt, to taste
Flaky sea salt, to garnish

Scallion-Mint Vinaigrette:
6 mint leaves, finely chopped
¼ cup torn flat leaf parsley
¼ cup scallions, finely chopped (4-6 scallions)
1 fresno chili, minced
¼ cup sherry or white wine vinegar
½ lemon, juiced
½ cup extra-virgin olive oil
1 teaspoon honey
Kosher salt and freshly cracked pepper, to taste

INSTRUCTIONS

Prepare the lentils according to package instructions.

Meanwhile, lightly grease a clean grill or grill pan with avocado oil. Preheat the grill to medium-high heat.

While the grill is preheating, in a large bowl toss the broccolini with 1 tablespoon of oil and season with salt. Place on the grill and allow to grill for 6 to 8 minutes, rotating every few minutes until nicely charred and crisp-tender (be careful not to overcook — you still want some texture!). To help the broccolini char nicely on the grill, place a heavy-bottomed skillet on top to help get a nice char. This technique is best for thicker, sturdier veggies.

While the broccolini is grilling, to the same large bowl, add the fruit and halloumi slices. Drizzle with the remaining tablespoon of oil, season with salt and toss to coat. Once the broccolini has been removed, place the cheese onto the grill with the fruit cut-side down. Allow to grill for 4 to 6 minutes, flipping halfway through, until nicely charred. The fruit will be lightly softened but still retain their shape and texture.

For the Scallion-Mint Vinaigrette:

In a small bowl, combine the mint, parsley, scallions, chili, vinegar, olive oil and honey and whisk to combine. Season with salt and pepper and toss together with the still warm lentils. Set aside until ready to serve.

To serve, spread the lentils over a large platter. Top with the grilled fruit, broccolini and halloumi. Garnish with a drizzle of olive oil, a sprinkle of flaky sea salt and serve.