Lentil And Halloumi Salad Recipes

LENTIL AND HALLOUMI SALAD

Lentil and Halloumi Salad image

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

Time 20m

Number Of Ingredients 12

Ingredients

100 g spinach (3.5oz, can use any green mix )
1 large orange (peeled and segmented)
1 lebanese cucumber (diced)
1 medium carrot (peeled into ribbons )
400 g can of lentils (14.5oz can )
1/2 red onion (finely sliced )
180 g halloumi (6oz equivelant, sliced )
1/4 cup greek style yogurt
1 tbsp tahini
1 tbsp lemon juice (about half a lemon)
1 tbsp water
salt and pepper (to taste )

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

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

Categories Lunch, Main course

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

SPICED LENTIL AND CHICKPEA SALAD WITH HALLOUMI

Spiced lentil and chickpea salad with halloumi image

Check out our warm salad recipe with spicy lentils, golden halloumi and chickpeas. This simple veggie salad is low in calories and on the table in 40 minutes

Provided by Janine Ratcliffe

Categories Dinner, Lunch

Time 40m

Yield Serves 4

Number Of Ingredients 16

Ingredients

2 tbsp olive oil
1 red onion, halved and sliced
200g cherry vine tomatoes
2 tsp harissa
250g pouch cooked beluga lentils
½ lemon, juiced
1 block halloumi, cut into ½cm slices
400g tin chickpeas, drained and rinsed
a small bunch mint, roughly torn
a small bunch flat-leaf parsley, roughly torn
1 tbsp tahini
3 tbsp natural yogurt
2-3 tsp harissa
1 tsp runny honey
½ lemon, juiced
½ a clove garlic, crushed

Steps:

Heat the olive oil in a pan and cook the onion until soft. Stir in the tomatoes and cook until they are just starting to break down and burst open. Stir in the harissa, lentils and lemon juice, cook for a minute then season well and cool.
Whisk together all the dressing ingredients with enough water to make a drizzle-able consistency.
Fry the halloumi slices in batches in a dry non-stick pan until golden on both sides.
Toss the chickpeas and 1 /2 the herbs into the lentil mixture.
Put on a platter or divide between plates and top with the dressing, the halloumi and the remaining herbs.

Nutrition Facts : Calories 487 calories, Fat 25.3 grams fat, SaturatedFat 11.5 grams saturated fat, Carbohydrate 31.2 grams carbohydrates, Sugar 9.9 grams sugar, Fiber 9.9 grams fiber, Protein 28.5 grams protein, Sodium 1.9 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

HERBY HALLOUMI LENTIL SALAD

Herby Halloumi Lentil Salad image

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

Ingredients

450 g cooked lentils (see notes)
3 Tbsp green pesto (see notes)
1 lemon (juiced)
220 g cherry tomatoes (halved)
3-4 Tbsp red onion (finely chopped)
1 small red bell pepper (finely chopped)
225 g halloumi (cubed, see notes)
1 handful fresh herbs (basil, chives, parsley all work well here)

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

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Total Time 20 mins

Place kale, 2 tablespoons of the oil, and 1 teaspoon of the salt in a large bowl. Using your hands, massage kale until evenly coated with oil and slightly wilted, about 30 seconds. Set aside.
Heat a medium skillet over medium-high. Add coriander seeds, and toast, stirring occasionally, until fragrant and slightly darker in color, 2 to 3 minutes. Transfer seeds to a cutting board. Using a mortar and pestle or the bottom of a bowl, lightly crush seeds.
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WARM LENTIL AND HALLOUMI SALAD – EASY CHEESY VEGETARIAN

2018-10-14 Cook for a few minutes over a medium heat, until soft. Add the drained lentils, and cook for another 5 minutes, stirring regularly, until the lentils are hot. Add the pesto and lemon juice, and mix to combine. To cook the halloumi…
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GRILLED HALLOUMI AND LENTIL SALAD RECIPE - ANNE FABER ...

2015-11-05 Cut the halloumi into 8 slices. Heat a griddle pan and grill the halloumi slices on both sides until soft and charred in spots, about 2 minutes. Pour the olive-oil dressing onto the lentils, toss ...
From foodandwine.com
Servings 4
Total Time 1 hr 5 mins
Category Vegetable Recipes, Leafy Greens, Arugula

Rinse the lentils and put them into a saucepan with 2 1/2 cups of water and the powdered vegetable stock. Cover and bring to a boil; cook for 20 minutes, until all of the liquid’s absorbed. Put the lentils into a large serving bowl and leave to cool for 20 minutes.
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LENTIL AND GRILLED HALLOUMI SALAD SERVED WITH PITA BREADS ...

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4/4 (1)
Total Time 20 mins
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Estimated Reading Time 4 mins

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HALLOUMI AND LENTIL SALAD - TFRECIPES.COM

Halloumi And Lentil Salad. 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. Ingredients; Nutrition; 200g puy lentils: 2 lemons: 1 red onion , finely sliced: 3 tbsp extra virgin olive …
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GRILLED HALLOUMI AND LENTIL SALAD RECIPE - ANNE FABER ...

2021-10-13 Recipes Cooking Drinks Travel Holidays Events News Classic Video Kitchen Home Pro Close Profile Menu Your Profile Your Profile Your Profile Join Now Newsletters Manage Your Subscription this link opens new tab Give...
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