Halloumi And Lentil Salad Recipes
HALLOUMI WITH LEMONY LENTILS, CHICKPEAS & BEETS
A great storecupboard salad, topped with golden brown halloumi and quick, homemade pickled red onion
Provided by Charlie Clapp
Categories Lunch, Main course
Time 45m
Number Of Ingredients 9
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
LENTIL AND HALLOUMI SALAD
This lentil halloumi salad is a gorgeous, fresh, light and veggie packed salad. Perfect for any occasion. Emjoy as a main meal, or as a beautiful side dish.
Provided by The Home Cook's Kitchen
Categories Main Course
Time 20m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 576 kcal, Carbohydrate 74 g, Protein 40 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 1 mg, Sodium 584 mg, Fiber 33 g, Sugar 10 g, ServingSize 1 serving
HERBY HALLOUMI LENTIL SALAD
Easy to make with just eight ingredients, this salad is a filling and protein packed vegetarian meal or side dish. This is a flexible recipe and you can layer on whatever fresh herbs you have available - so it turns out a little bit differently every time!
Provided by Christine Melanson
Categories Salad
Number Of Ingredients 8
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.
Nutrition Facts : Calories 378 kcal, Carbohydrate 31 g, Protein 24 g, Fat 19 g, SaturatedFat 10 g, Cholesterol 1 mg, Sodium 791 mg, Fiber 11 g, Sugar 6 g, UnsaturatedFat 4 g, ServingSize 1 serving
HALLOUMI AND LENTIL SALAD
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
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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- Halve the courgette (zucchini), then slice. Add it to a baking tray with the cherry tomatoes, and drizzle with a little oil. Add a pinch of salt and pepper, and roast at 190°C (Gas Mark 5 / 375°F) for around 20 minutes, or until the vegetables are soft.
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