Lentil Salad with Fried Halloumi

This salad combines earthy lentils, fresh herbs, and a bright lemon dressing with pan-fried halloumi cheese, which becomes beautifully golden and crispy on the outside while staying soft on the inside.

Yields: 2-3 main course servings
Prep time: 15 minutes
Cook time: 15 minutes

Ingredients

For the Lentil Salad:

• 1 cup brown or green lentils, rinsed

• 1 bay leaf (optional)

• 1 pint cherry tomatoes, halved

• 1/2 a large cucumber, diced

• 1/4 cup finely chopped red onion

• 1/4 cup chopped fresh parsley or mint (or a mix)

For the Lemon Vinaigrette:

• 1/4 cup extra virgin olive oil

• 3 tablespoons fresh lemon juice

• 1 teaspoon Dijon mustard

• 1 small garlic clove, minced

• 1/2 teaspoon salt (or to taste)

• 1/4 teaspoon black pepper

For the Fried Cheese:

• 1 (8-9 oz) block of halloumi cheese

• 1 tablespoon olive oil

Instructions

Part 1: Cook the Lentils

1. In a medium saucepan, combine the rinsed lentils and the bay leaf (if using). Cover with at least 3 cups of water.

2. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the lentils are tender but still hold their shape (al dente).

3. Drain the lentils well, discard the bay leaf, and spread them on a baking sheet or large plate to cool down quickly. This prevents them from getting mushy.

Part 2: Make the Dressing & Assemble Salad

1. In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper.

2. In a large bowl, combine the cooled lentils, cherry tomatoes, cucumber, red onion, and fresh herbs.

3. Pour about two-thirds of the dressing over the lentil mixture and toss gently to combine. Let it sit while you cook the cheese so the flavors can meld.

Part 3: Fry the Halloumi

1. Slice the halloumi block into 1/2-inch thick slices.

2. Heat 1 tablespoon of olive oil in a non-stick skillet over medium-high heat.

3. Add the halloumi slices in a single layer. Cook for 2-3 minutes per side, without moving them, until a deep golden-brown crust forms.

4. Remove from the pan.

To Serve:
Divide the lentil salad between plates or bowls. Top with the warm, fried halloumi slices. Drizzle the remaining dressing over the halloumi and salad. Serve immediately.

🌟 Tips & Variations 🌟

• Don’t Overcook the Lentils: Keep an eye on them! Mushy lentils will make the salad texture less appealing. They should be tender but not falling apart.

• No Halloumi? You can use other frying cheeses like Queso de Freir or even thick slices of Paneer. For a melty alternative, use breaded and pan-fried mozzarella or goat cheese medallions.

• Add Greens: Serve the lentil salad on a bed of fresh arugula or spinach. The warmth of the lentils and cheese will slightly wilt the greens, which is delicious.

• Make it Ahead: You can cook the lentils and make the dressing a day ahead. Store them separately in the fridge. Assemble the salad and fry the cheese just before serving for the best texture.

• Extra Flavor: Add a pinch of cumin or smoked paprika to the lentil salad for a warm, smoky note.

Enjoy this fantastic, protein-packed meal! The combination of the zesty lentils and the salty, crispy cheese is truly irresistible.