Salad

Warm Lentil & Halloumi Salad

Name: Warm Lentil & Halloumi Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup green or brown lentils, rinsed; 3 cups vegetable broth or water; 1 red bell pepper, chopped, 1 zucchini, diced, 1/2 red onion, thinly sliced; 200g halloumi cheese, sliced; 2 tbsp olive oil, divided; 1 lemon, juiced, 1/4 cup fresh parsley, chopped; Salt and black pepper to taste

Discover a vibrant and satisfying warm salad, featuring earthy lentils, savory halloumi, and sweet roasted vegetables. It's a versatile dish that works well for lunch or a light dinner. A perfect blend of textures and nutrients.

Ingredients

1 cup green or brown lentils, rinsed
3 cups vegetable broth or water
1 red bell pepper, chopped, 1 zucchini, diced, 1/2 red onion, thinly sliced
200g halloumi cheese, sliced
2 tbsp olive oil, divided
1 lemon, juiced, 1/4 cup fresh parsley, chopped
Salt and black pepper to taste

Instructions

Preheat oven to 200°C (400°F). Toss chopped bell pepper, zucchini, and red onion with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes until tender.
While vegetables roast, cook lentils. Combine rinsed lentils with broth/water in a saucepan, bring to a boil, then reduce heat and simmer for 20-25 minutes or until tender. Drain any excess liquid.
Pan-fry halloumi slices in a dry skillet over medium-high heat for 2-3 minutes per side, until golden brown. Alternatively, add to the baking sheet with vegetables for the last 10 minutes.
In a large bowl, combine cooked lentils, roasted vegetables, and pan-fried halloumi. Drizzle with remaining 1 tablespoon olive oil and fresh lemon juice. Stir in chopped parsley, season with salt and pepper, and serve warm.

Tips

For meal prep, cook lentils and roast vegetables ahead of time. Store separately and combine just before serving.
Add a handful of baby spinach or arugula to the warm salad for extra greens and a fresh peppery bite.