Lunch · 30 min · mediterranean

Lentil & Halloumi Salad

✓ USDA-verified nutrition data

Ingredients

• 1 cup Brown lentils
• 4 oz Halloumi
• 1 cup Cherry tomatoes
• 1/2 Cucumber
• 1 tbsp Red wine vinegar
• 1 tbsp Olive oil

Steps

1. Rinse the lentils and simmer in salted water 20–25 minutes until tender but still holding their shape.
2. Drain well — wet lentils make a soggy salad.
3. Cut the halloumi into 1/2-inch slabs and pat dry.
4. Sear in a hot dry nonstick pan 2–3 minutes per side until deeply golden.
5. Whisk the red wine vinegar, olive oil, and a pinch of salt.
6. Toss the warm lentils with the dressing, tomatoes, and cucumber.
7. Top with the warm halloumi slices and serve.

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