Lentil & Halloumi Salad

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This Halloumi and Lentil Salad is the ultimate hearty salad! It is packed full of lentils, cucumbers, tomatoes, and delicious Halloumi cheese, creating a bright, colorful salad. When you're digging for a salad with fresh flavor that is sure to impress, look no further.

Prep Time15

Cook Time20

Total Time35

Course: Salad

Cuisine: American

Diet: Gluten Free, Low Fat, Vegetarian

Keyword: French Lentil Salad, Green Lentil Salad, Halloumi Salad, Lentil Salad

Servings:

Author: Carmen Sturdy

Ingredients

1 cup Dried French green lentils
3 cups chicken/vegetable stock or water
1 tbsp olive oil
8 ounces halloumi
3 persian cucumbers halved lengthwise and then cut into ¼ inch thick slices
1 cup halved cherry tomatoes
3/4 cup chopped fresh mint
1/2 cup chopped fresh parsley
1/2 cup finely chopped red onion
½ cup roughly chopped almonds

Dressing

2 tsp dijon mustard
1 1/2 tbsp lemon juice
½ cup extra virgin olive oil
1 tsp salt
½ tsp pepper
1 tbsp honey
1 clove garlic minced

Instructions

Rinse the lentils. In a pot add the lentils and broth/water and bring to a boil on medium high heat and then lower the heat and leave to simmer for approximately 15-20 minutes until tender but not mushy. Drain in a sieve and run under cold water to stop cooking further.
While the lentils are cooking make the dressing. In a small bowl add the dijon mustard and lemon juice and whisk until smooth. Start by adding 1-2 tbsp of olive oil, whisking continuously to help the mixture emulsify. Continue adding 1 tbsp of olive oil at a time while whisking until the dressing has thickened and become creamy in consistency. Stir in the salt, pepper, minced garlic and honey. Taste and add more honey if needed.
Cut the halloumi into ½ inch thick slices. Add the olive oil to a skillet on medium high heat and once hot add in the slices of halloumi and cook for 2-3 minutes until golden brown in colour and then flip and cook for an additional 2-3 minutes. Transfer the halloumi to a cutting board and cut each slice into 3-4 small pieces.
Add the cooked lentils to a large salad bowl and then add in the cucumbers, tomatoes, mint, parsley, red onion, halloumi and almonds. Pour the dressing overtop and toss until well combined.

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