Warm Lentil, Cherry Tomato and Halloumi Salad

Warm Lentil, Cherry Tomato, and Halloumi Salad is a quick and delicious vegetarian main course that comes together effortlessly. Earthy lentils and pan-fried halloumi pair beautifully with the sweetness of cherry tomatoes, while coriander (cilantro), red onion, garlic, and lemon juice add freshness to every bite.

Background to Warm Lentil, Cherry Tomato and Halloumi Salad

I’ve been making this nutritious salad since 2012, when I discovered it on the How to be a Gourmand blog (sadly no longer active). 

Over the years, I have made many tweaks to the recipe, including making it quicker, easier and more substantial.

To do this, I changed the dried Puy lentils to tinned green lentils and left out the dusting of flour on the halloumi. 

I also increased the quantity of red onion, garlic and halloumi to make a more satisfying meal.

So, for our mutual benefit, I’m sharing my take on Warm Halloumi, Lentil & Tomato Salad. At least I’ll know where to find it from now on!

We have this delicious salad recipe at least once a month, as it’s a family favourite.

The recipe serves 2, so double it if there are 4 of you.

Why You’ll Love This Warm Lentil Salad

There are countless reasons why you should make this salad, but here are just a few:

• Great as a vegetarian lunch or dinner.
• Quick and easy midweek meal which takes 15-20 minutes to make.
• Leftovers can be eaten cold the next day!
• Nutritious and full of dietary fibre!
• Uses up a glut of homegrown baby plum or cherry tomatoes.
• Ideal for entertaining on warm summer evenings.

How to Make Warm Lentil, Cherry Tomato and Halloumi Salad 

Ingredients

• Tinned green lentils – quicker and more convenient than cooking dried Puy or green lentils from scratch.
• Baby plum or cherry tomatoes – use on the vine tomatoes for extra flavour.
• Halloumi cheese – full or reduced fat.
• Extra virgin olive oil – be sure it’s from one country and not a mix.
• Red onion – adds sweetness and colour.
• Small bunch coriander/cilantro – if you can’t find it sold in bunches, a bag of leaves is fine.
• Garlic clove – be sure to avoid Chinese garlic.
• Juice of half a lemon – don’t be tempted to use bottled lemon juice.
• Pinch of salt – I always use Maldon sea salt flakes.

Method

Full instructions are in the recipe card below.

1. Heat the green lentils gently in a small pan for 3 – 4 minutes. Then cover to retain the heat.
2. Whisk the extra virgin olive oil, lemon juice, crushed garlic and salt flakes in a medium-sized glass bowl.
3. Add the cherry tomatoes, sliced red onion and two-thirds of the chopped coriander and toss to coat in the dressing.
4. Heat extra virgin olive oil in a non-stick pan on medium heat. Fry the halloumi (cut into small cubes) until golden brown on both sides, about 2-3 minutes.
5. Drain the cooked lentils and toss them into the tomato mixture.
6. Divide the warm salad between 2 plates or bowls, top with the golden halloumi and the rest of the chopped coriander (cilantro) leaves. Serve.

Accompaniment Suggestions

If you wish, serve this Warm Lentil, Cherry Tomato and Halloumi Salad with crusty sourdough bread or add garlic croutons.

Can you make Warm Lentil Salad in advance?

You can prepare the dressing, with added tomatoes, onion and coriander, the day before if you wish. You’d then proceed by heating the lentils and frying the halloumi the following day.

Variations and Substitutions

Switch things up by using:

• Tinned brown lentils instead of green lentils.
• Vine tomatoes, cut into wedges instead of cherry tomatoes.
• Lime juice in place of lemon juice.

Storing Leftover Warm Lentil, Cherry Tomato and Halloumi Salad

Any leftover lentil salad should be kept in the fridge in a glass bowl covered with a plate. It will keep for three days. 

More Vegetarian Dishes

Here are some more vegetarian dishes from Fab Food 4 All and fellow food bloggers:

• Warm Rice & Quinoa Salad with Pan-Fried Tofu 
• Mediterranean Roasted Vegetables with Couscous
• Speedy Mediterranean Vegetable Couscous
• Simple Ratatouille
• Vegetable Dhal Curry
• Courgette & Freekah Salad
• Nectarine Salad with Mozzarella & Tomatoes
• Beet Goat Cheese Salad with Balsamic Vinaigrette 

I know you’ll enjoy this warm lentil salad, which is great for a quick midweek meal or entertaining. Give it a try soon; you won’t be disappointed!

Pin Warm Lentil, Cherry Tomato and Halloumi Salad to a board for healthy recipes or easy dinner ideas!

Leave a comment and rating below when you’ve made this recipe; I love getting your feedback! You can also share your pictures by tagging @FabFood4All over on Instagram.

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Warm Lentil, Cherry Tomato and Halloumi Salad

This Warm Lentil, Cherry Tomato and Halloumi Salad is a hearty, healthy and delicious vegetarian meal. It’s quickly assembled after a little prep on the stovetop.

Course dinner, Lunch, Main Course

Cuisine French, Mediterranean

Prep Time 8 minutes minutes

Cook Time 7 minutes minutes

Servings 2 people

Author Camilla Hawkins

Equipment

• small saucepan
• Chopping Board
• cook’s knife
• medium sized glass bowl
• Set of measuring spoons
• Lemon squeezer
• Garlic crusher
• small whisk

Ingredients

• 1 x 390 g tin green lentils lentils vert
• 250 g baby plum or cherry tomatoes halved
• 225 g pack Halloumi cheese cut into chunks
• ½ red onion (medium sized) finely sliced
• 1 small bunch Coriander/Cilantro leaves and stems roughly chopped
• 1 tbsp extra virgin olive oil
• Dressing
• 2 tbsp extra virgin olive oil
• ½ lemon juiced
• 1 garlic clove crushed
• 1 pinch sea salt flakes

Instructions

• Pour the lentils into a small pan and heat gently for 3 – 4 minutes (do not allow to boil). Then cover to retain the heat.
• In a medium sized glass bowl whisk together 2 tbsp extra virgin olive oil, lemon juice, crushed garlic and salt flakes.
• Add the cherry tomatoes, sliced red onion and two thirds of the chopped coriander (including all the stems) and toss to coat in the dressing.
• Heat 1 tbsp of extra virgin olive oil in a frying pan on a medium/high heat and fry the halloumi chunks until golden brown on both sides. (Take care not to burn).
• Drain the warmed lentils (I like to rinse with freshly boiled water) and toss them into the tomato mixture.
• Divide the mixture between 2 plates or bowls, top with the fried halloumi and the rest of the chopped coriander leaves and serve.

Video

Notes

If you can’t find tinned green lentils you could also use tinned brown lentils.