Pan Fried Kasseri Cheese & Summer Lentil Salad

In a medium pot, heat the lentils and vegetable stock until they come to a boil. Reduce the heat and simmer until tender, between 15 and 25 minutes depending on the age of your lentils. Drain, rinse and allow to cool.

In a large mixing bowl, combine 2 tablespoons of the olive oil, red wine vinegar, chopped tomato, sliced red onion, chopped olives, chopped hearts of palm, and radishes. Mix thoroughly and salt and pepper to taste—remember that you are topping this salad with a slightly salty cheese so err on the side of under-salted. You can always add more at the very end. When the lentils have cooked and cooled, stir them in along with the herbs and flowers. Cover and allow the flavors to mingle for at least 30 minutes. Taste one last time and re-salt and pepper if you need to.

To complete the dish, portion out the lentil salad on two plates. Heat the remaining olive oil in a nonstick skillet over medium heat. When the oil is shimmering, quickly pan fry the Kasseri cheese slices, 1 to 2 minutes on each side should do it. You’re looking for a slightly loose, gooey texture but with a nice griddled char on the sides. Place a slice of the fried cheese on each plate of lentil salad. Serve immediately.