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.
Servings 2 people
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.