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Halloumi & Lentil Pasta Salad

A flavoursome mix of pasta, vegetables, lentils & cheese, and plenty of fresh herbs.

By bbcgoodfood · From Open Recipes · 11 ingredients
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Why it works: Lentils and pasta share more aroma than cooks usually use. They rank in the top 1% of all ingredient pairs, and 29 recipes mention both. Both carry 1-hexanol, which smells resin, flower. The science ↓

The recipe

Serves 6

Ingredients

Contains: wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By bbcgoodfood. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Lentils + pastatop 1% of all pairs
    Aroma overlapstrong
    Mentioned together29 recipes

    Shared aroma: 1-hexanol (resin, flower).

  2. Garlic + olivetop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together23,449 recipes

    Shared aroma: linalool (floral, citrus).

  3. Shallot + pastatop 3% of all pairs
    Aroma overlapstrong
    Mentioned together67 recipes

    Shared aroma: nonanal (fat, citrus).

  4. Shallot + peastop 3% of all pairs
    Aroma overlapstrong
    Mentioned together173 recipes

    Shared aroma: 2-octenal (fatty, green).

  5. Carrot + peastop 4% of all pairs
    Aroma overlapstrong
    Mentioned together2,994 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the carrot

How well each one fits the dish's main ingredients (garlic, shallot, olive, lentils, pasta, peas, halloumi):

  1. Tomatobetter flavor fit
  2. Chivebetter flavor fit
  3. Spinachbetter flavor fit
  4. Carrotthe original

Fit is the average pairing score against garlic, shallot, olive, lentils, pasta, peas, halloumi. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).