Halloumi And Lentil Salad Recipes

LENTIL AND HALLOUMI SALAD

Steps:

• Cook the halloumi - heat a small pan over medium heat, and add the halloumi. Cook 3-4 minutes, until browned, then flip and cook an additional 3-4 minutesl Halloumi should be lightly browned.
• Make the tahini yogurt dressing by combing the dressing ingredients in a small bowl and whisking together until smooth. If the dressing is too thick, add a little more water.
• To assemble the salad, add the salad greens to a large platter and top with the lentils. Then add the cucumber, red onion and carrot ribbons. Top with the orange segments and cooked halloumi.
• Finish by drizzling the dressing over the salad, and add an additional crack of pepper.

HERBY HALLOUMI LENTIL SALAD

Steps:

• In a large bowl, add the lentils and mix in the pesto and lemon juice until they are distributed into the lentils. Add salt and pepper to taste.
• Add the cherry tomatoes, pepper and onion and toss through.
• Finally, mix in the herbs, reserving a few pinches for topping the salad.
• Pan fry your halloumi. Lightly oil a nonstick frying pan and turn the heat on to a medium setting. Once the pan is hot (you can test this by putting one piece of halloumi in and seeing if it sizzles) add the halloumi into the pan. Fry for 2 minutes on each side, until golden brown.
• Mix the halloumi into the salad (or just lay it on top, as pictured) and scatter the remaining herbs.

HALLOUMI WITH LEMONY LENTILS, CHICKPEAS & BEETS

Steps:

• Cook the lentils in a pan of boiling water for 20-25 mins or until just done. Meanwhile, squeeze the juice from one lemon into a bowl. Add the onion and scrunch together with a pinch of salt to pickle slightly. Set aside.
• Finely zest the remaining lemon and set aside for the halloumi. Squeeze the juice into a jam jar or jug. Add the oil with a pinch of seasoning and the capers - shake well and set aside. When the lentils are ready, drain and tip into a large serving bowl with the chickpeas. Toss with the dressing straight away, then toss through the beets, parsley, pickled onions and their juice.
• Heat a frying pan over a medium heat and fry the halloumi for 1-2 mins each side or until golden brown. Toss with the lemon zest, then place on top of your salad to serve.

HALLOUMI AND LENTIL SALAD

Steps:

• Heat a grill pan over medium heat.
• Combine first 7 items in a bowl.
• Lengthwise, slice halloumi into 8 even pieces. Use a paper towel to pat dry. Lightly dust each slice with flour. Shake off excess.
• In 2 batches, spray one side of each cheese slice with oil than place, oil-side down, on grill pan. Cook for approx 2 minutes then spray top side and flip over. Cook for 2 minutes on this side or until golden. Drain on paper towel.
• Serve immediately on top of lentil salad.

HALLOUMI, POMEGRANATE & WALNUT SALAD

Steps:

• Whisk all of the dressing ingredients together with some seasoning, then set aside.
• Brush the halloumi slices on each side with the olive oil. Sprinkle the za'atar onto a plate and press both sides of the halloumi pieces into the spice mix. Heat a non-stick frying pan over a medium heat and fry the halloumi for 30 seconds-1 min on each side until golden and crisp.
• Divide the rocket, halloumi, fennel, walnuts and pomegranate seeds between plates. Drizzle over the dressing and scatter with the dill.