Satisfy Your Cravings: Halloumi and Lentil Salad Recipe
Are you looking for a warm and hearty salad that is both satisfying and delicious? Then look no further than my Halloumi and Lentil Salad recipe! This flavorful dish is a combination of hearty brown lentils, grilled halloumi cheese, fresh vegetables, and a tangy lemon dressing that will satisfy your taste buds and keep you feeling full.
As an Israeli chef, I have always been passionate about creating dishes that are both healthy and indulgent. This recipe is no exception, as it incorporates nutritious ingredients like lentils, cucumbers, tomatoes, and mint leaves. Not only is this dish packed with protein and fiber, but it’s also vegetarian-friendly!
What makes this recipe stand out is the addition of grilled halloumi cheese. If you’ve never had halloumi before, you’re in for a treat! This semi-hard cheese has a high melting point, which makes it perfect for grilling. It’s salty and slightly tangy flavor pairs perfectly with the earthy lentils and crunchy vegetables.
Whether you’re looking for a quick and easy weeknight meal or a hearty lunch to take to work, my Halloumi and Lentil Salad recipe is the perfect choice. Plus, it can easily be customized to your preferences by substituting different vegetables or adding some extra spices.
So why not give this delicious recipe a try? Your taste buds (and your body) will thank you!
Why You’ll Love This Recipe
Halloumi and Lentil Salad is a perfect choice for anyone who loves fresh, healthy, and delicious food. This salad recipe will leave you feeling satisfied and energized. What sets this recipe apart is the combination of warm lentils, fresh veggies, and tangy halloumi cheese. The result is a texture-rich and flavourful dish that you will have trouble resisting.
One reason you’ll love this recipe is how easy it is to make. Even if you’re short on time, you can whip up this dish in under 30 minutes. Plus, the ingredient list isn’t extensive or complicated. You’ll only need a few pantry staples like olive oil, flour, and capers, which are widely available.
Another reason to try this recipe is it’s versatility. You can easily modify the ingredients based on what you have at hand or personal taste preferences. For example, swap the French green lentils for puy lentils or add roasted vegetables like cauliflower or broccoli. The possibilities are limitless!
If you’re looking for something satisfying that won’t weigh you down, Halloumi and Lentil Salad is an excellent choice. It’s packed with plant-based protein from the lentils and has a low-fat content per serving since there’s no added cream or mayonnaise in the dressing.
In addition to being healthy and simple to make, this salad is genuinely delicious. Roasted tomatoes meet tangy dressing whilst pumpkin seeds provide crunch -the combination of flavors will work together wonderfully! If you’re looking for new ways to eat greens, Halloumi and Lentil Salad could be your next go-to dish.
In conclusion, Halloumi and Lentil Salad Recipe has everything—flavorful crunchiness with ingredients that’ll leave your taste buds dancing as well as a hearty serving of nutritious ingredients to fuel your day ahead! It’s one of those dishes that are impossible not to love!
Ingredient List
Let me walk you through the ingredients that you will need to make this Halloumi and Lentil Salad recipe. These ingredients combine the creaminess of the halloumi cheese, the earthiness of brown lentils, juicy tomatoes, refreshing cucumbers, and the tanginess of red onion. All these flavors come together to create a well-rounded dish that you’ll savor in each bite.
Here’s what you’ll need:
For the Warm Lentil Salad:
- 1 cup French green lentils
- 3 cups water
- 8 oz halloumi cheese, sliced 1/2 inch thick
- See notes for grilling instructions
- Juice of 1 lemon
- 3 tbsp extra-virgin olive oil
- Salt and freshly ground black pepper to taste
For the Salad:
- 2 x 400g cans brown lentils, drained and rinsed
- 1 small red onion, thinly sliced
- 1 Lebanese cucumber, halved and sliced
- 2 tomatoes, chopped
- A small handful of fresh mint leaves, sliced thinly
For the Dressing:
- Juice of 1 lemon
- 2 tbsp extra-virgin olive oil
- Salt and freshly ground black pepper to taste
This combination of ingredients makes a perfect Halloumi and Lentil Salad. Make sure to check your pantry before making this dish since some ingredients may already be present at home.
The Recipe How-To
- Rinse 1 cup of brown or Puy lentils and place them in a medium-sized saucepan with 2 cups water.
- Bring the mixture to boil then reduce heat to low and let it simmer for about 20-25 minutes or until the lentils are tender but not mushy.
- Drain any excess water and allow the lentils to cool down to a warm temperature.
Grilling the Halloumi
- Cut 8 oz of halloumi cheese into thin slices, about 1/4 inch thickness.
- Drizzle 1 tbsp of extra virgin olive oil on a frying pan over a medium-high heat.
- Add the halloumi cheese to the pan, avoiding crowding it.
- Cook the halloumi cheese for 1-2 minutes on each side or until golden brown in color.
Assembling the Salad
- In a large salad bowl, combine warm lentils with sliced red onion, chopped tomatoes, halved and sliced Lebanese cucumber, and roughly chopped capers.
- Dress the salad with a mixture of 3 tbsp extra-virgin olive oil and the juice of 1 lemon.
- Top up the salad with grilled halloumi cheese slices and torn mint leaves.
Optional Variation
This salad is an excellent base for other ingredients you might like to include. Here are some of my favorite additions:
– Roasted vegetables like cauliflower, broccoli, or zucchini.
– A rocket salad mix.
– Some spiced lentil balls or crispy chickpeas.
– A mixed peach and halloumi salad.
– Serve on a bed of grated cauliflower rice.
Don’t be afraid to experiment! This recipe is quick, easy, and versatile, allowing you to customize it according to your tastes and what you have on hand.
Substitutions and Variations
This Halloumi and Lentil Salad recipe is very versatile, so you can add, remove or substitute ingredients to cater to your preferences. Here are some suggestions to make it your own:
– Cheese: You can swap the halloumi cheese for feta cheese or goat cheese. They both work well with the flavors of this salad.
– Lentils: You can use different types of lentils such as Puy lentils or green lentils if you prefer. You can also try using chickpeas or spiced lentils for a variation in texture and taste.
– Vegetables: Feel free to add other vegetables such as roasted cauliflower, zucchini or broccoli. For a citrusy twist, grilled peaches or oranges could also be a great addition.
– Greens: Instead of rocket leaves, you could use baby spinach, kale or arugula for a more flavorful green base.
– Dressing: You could substitute the tahini dressing with balsamic vinaigrette, honey mustard dressing or an avocado lime dressing.
By experimenting with these substitutions and variations, you can create your own unique version of this salad recipe that will suit your taste buds perfectly.
Serving and Pairing
Now that you have made this delightful halloumi and lentil salad, it’s time to serve it up! This salad is versatile and can be served warm or cold, making it perfect for any occasion. Here are some ideas for serving and pairing this delicious salad:
For a light lunch, serve the salad on a bed of mixed greens or rocket salad. Top with fresh avocado or roasted vegetables for added color and flavor.
To make it a more substantial meal, add some chickpeas or spiced lentils to the mix. You could also serve it with cauliflower rice or pita bread to soak up all the delicious juices.
If you’re looking for something to take to a picnic or potluck, try serving the salad cold with grilled halloumi cheese or fried halloumi on top. The salty, chewy cheese is the perfect complement to the lentils and fresh veggies.
For a tasty side dish, pair this salad with roasted broccoli or cauliflower. The nutty flavor of the roasted veggies pairs perfectly with warm puy lentils and lemon halloumi.
If you’re feeling adventurous, try serving the salad alongside grilled peaches or roasted zucchini dressed in tahini dressing. This combo adds some unexpected sweetness and tanginess to the dish.
No matter how you choose to serve it, this halloumi and lentil salad has plenty of flavors and textures that will satisfy your appetite. Whether you’re eating it for lunch or dinner, as a side dish or as the main attraction, this salad will quickly become one of your go-to recipes for any occasion.
Make-Ahead, Storing and Reheating
This Halloumi and Lentil Salad Recipe is perfect for meal prepping, especially if you want to save time during the week. You can easily cook the lentils and grill the halloumi cheese ahead of time, and then assemble the salad when you’re ready to serve it.
To store any leftover salad, simply place it in an airtight container and keep it in the fridge for up to three days. However, keep in mind that the halloumi cheese might lose its crispiness when stored, so it’s better to add it fresh when you’re ready to eat.
When reheating the salad, you can either microwave it for a quick and easy fix or reheat it in a frying pan over medium-high heat with a tablespoon of oil. The latter option will help preserve some of the crispness of the halloumi cheese.
Alternatively, if you want to switch up your leftovers, consider using them in different ways. You can mix them with cauliflower rice or rocket salad for a complete meal. You can also use them as toppings for roasted vegetables or make chickpea or spiced lentil salad.
In short, this Halloumi Lentil Salad Recipe is versatile enough to be enjoyed in various ways and can last in storage for up to three days. So go ahead and make a big batch!
Tips for Perfect Results
To ensure your Halloumi and Lentil Salad comes out perfectly every time, here are a few tips and tricks to keep in mind:
Firstly, when grilling the halloumi, make sure to slice it thick enough so that it doesn’t fall apart on the grill. About 1/2 inch thickness should suffice.
Additionally, do not overheat the grill or frying pan as this may cause the cheese to melt too quickly resulting in it becoming soft and chewy rather than crispy on the outside and soft inside.
When making the dressing, it’s best to use high-quality extra virgin olive oil for a rich and robust flavor. I recommend adding a pinch of salt and pepper to give it an additional depth of flavor.
It is also essential to drain and rinse the canned lentils thoroughly before adding them to the salad. This will remove any excess starch or salt, ensuring the final result isn’t overly salty or mushy.
Finally, if you prefer a crunchier texture from your vegetables, you can add them raw instead of roasted. Similarly, feel free to switch up the veggies used in this recipe by adding broccoli or rocket salad instead of zucchini or cauliflower rice.
By keeping these tips in mind while preparing this warm Halloumi and lentil salad, you’ll create a delicious dish that everyone will love!
Bottom Line
:
In conclusion, this halloumi and lentil salad recipe is a must-try for anyone looking to explore new and delicious ways to enjoy salads. With its warm lentil base, tangy lemon dressing, and crispy halloumi cheese slices, this recipe packs a punch of flavor that will satisfy your taste buds and leave you wanting more.
Not only is this recipe delicious, but it is also easy to make and highly customizable. You can switch up the vegetables or add some roasted or grilled protein if you prefer, making it perfect for any occasion.
So go ahead, give this halloumi and lentil salad a try! Impress your family and friends with your culinary skills or simply treat yourself to a healthy and flavorful meal. Trust me, you won’t be disappointed.
Halloumi and Lentil Salad Recipe
Ingredients
- 2 (400 g) cans brown lentils, drained & rinsed
- 1 small red onion, sliced thinly
- 1 lebanese cucumber, halved lengthwise, sliced
- 2 tomatoes, chopped
- 1/2 cup mint leaf, shredded
- 1 1/2 tablespoons lemon juice
- 1 tablespoon extra virgin olive oil
- 250 g halloumi cheese
- 2 tablespoons plain flour
- cooking spray
Instructions
- Heat a grill pan over medium heat.
- Combine first 7 items in a bowl.
- Lengthwise, slice halloumi into 8 even pieces. Use a paper towel to pat dry. Lightly dust each slice with flour. Shake off excess.
- In 2 batches, spray one side of each cheese slice with oil than place, oil-side down, on grill pan. Cook for approx 2 minutes then spray top side and flip over. Cook for 2 minutes on this side or until golden. Drain on paper towel.
- Serve immediately on top of lentil salad.
Add Your Own Notes
Nutrition
Recommended Recipes Just For You
None found