Halloumi And Lentil Salad Recipes

HALLOUMI WITH LEMONY LENTILS, CHICKPEAS & BEETS

Halloumi with lemony lentils, chickpeas & beets image

A great storecupboard salad, topped with golden brown halloumi and quick, homemade pickled red onion

Provided by Charlie Clapp

Time 45m

Number Of Ingredients 9

Ingredients

200g puy lentils
2 lemons
1 red onion , finely sliced
3 tbsp extra virgin olive oil
3 tbsp capers , very roughly chopped
400g can chickpeas , drained and rinsed
250g cooked beetroot , cut into matchsticks
½ small pack parsley , roughly chopped
250g pack halloumi , cut into 8 slices

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.

Nutrition Facts : Calories 559 calories, Fat 26 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 9 grams sugar, Fiber 12 grams fiber, Protein 33 grams protein, Sodium 2.5 milligram of sodium

HALLOUMI AND LENTIL SALAD

Halloumi and Lentil Salad image

A simple, tasty salad that's also attractive. This makes a great lunch & light dinner. Add some grilled lamb and you have a more substantial meal. From an old Super Food Ideas magazine. Australian measurements used.

Provided by auntchelle

Categories Cheese

Time 12m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 (400 g) cans brown lentils, drained & rinsed
1 small red onion, sliced thinly
1 lebanese cucumber, halved lengthwise, sliced
2 tomatoes, chopped
1/2 cup mint leaf, shredded
1 1/2 tablespoons lemon juice
1 tablespoon extra virgin olive oil
250 g halloumi cheese
2 tablespoons plain flour
cooking spray

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.

Nutrition Facts : Calories 782.3, Fat 5.8, SaturatedFat 0.8, Sodium 18.5, Carbohydrate 130.7, Fiber 62.8, Sugar 7.8, Protein 53.4

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