Description
Fried Halloumi Lentil Salad
This Fried Halloumi Lentil Salad is a delightful mix of Mediterranean flavors, featuring crispy pan-fried halloumi, lentils, roasted tomatoes, cucumber, and a zesty homemade dressing. The combination of warm, salty halloumi and fresh, crunchy vegetables makes this salad both comforting and refreshing. Ideal for a summer lunch or an easy make-ahead meal, it’s a dish that brings a taste of the Mediterranean to your table. You’ll fall in love with the flavors at first bite!
1 cup dry brown/green lentils, rinsed
1 pint grape tomatoes, sliced
1 ½ cups cucumber, diced
½ cup red onion, diced
3 tbsp fresh mint, chopped
8 oz. halloumi, sliced
⅓ cup olive oil
3 tbsp red wine vinegar
3 tbsp lemon juice
2 garlic cloves, chopped
¾ tsp oregano
½ tsp salt
¼ tsp black pepper
Directions:
1. Cook lentils in water for 15-20 mins, drain, and set aside.
2. Whisk dressing ingredients together and pour over lentils.
3. Chop veggies and set aside.
4. Fry halloumi slices in skillet for 2-3 mins per side.
5. Mix lentils, veggies, halloumi, and remaining dressing. Enjoy!
Prep Time: 10 mins
Kcal: 553 per serving
Step-by-Step Guide
Follow these detailed instructions for perfect results every time. First, cook the lentils: bring 3 cups of water to a boil, add rinsed lentils, reduce heat, and simmer uncovered for 15-20 minutes until tender but not mushy. Drain and immediately transfer to a large mixing bowl. While lentils are warm, whisk together the olive oil, red wine vinegar, lemon juice, chopped garlic, oregano, salt, and pepper. Pour half of this dressing over the warm lentils and toss gently; this allows them to absorb the flavors. Set aside to cool slightly.
Prepare your vegetables: slice grape tomatoes in half, dice the cucumber, and finely dice the red onion. Chop the fresh mint. Pat the halloumi slices dry with a paper towel to ensure a good sear. Heat a non-stick skillet over medium-high heat. Add a thin drizzle of olive oil and fry the halloumi slices for 2-3 minutes per side until golden brown and crispy. Remove and let them rest on a paper towel for a minute before cutting into bite-sized pieces.
Serving Suggestions
This salad is versatile. Serve it warm immediately after assembling for a comforting meal where the halloumi is still slightly soft. For a make-ahead option, combine the dressed lentils and chopped vegetables, store separately from the fried halloumi and remaining dressing, and assemble just before serving to maintain texture. It pairs beautifully with grilled chicken or fish, or can be served atop a bed of peppery arugula. For a complete picnic or potluck dish, pack the components separately and combine on-site.
How-to Summary
In brief: Cook and dress warm lentils. Prepare fresh vegetables (tomatoes, cucumber, red onion, mint). Pan-fry halloumi slices until golden. Combine all elements with the remaining zesty dressing and serve.
Frequently Asked Questions
Can I use canned lentils? Yes, for a quicker version, use 2.5 cups of canned brown or green lentils. Rinse and drain them thoroughly, then toss with the dressing.
How do I store leftovers? Store in an airtight container in the refrigerator for up to 2 days. Note that the halloumi will soften, and the vegetables will release water. For best results, store components separately.
Can I substitute the halloumi? Halloumi is unique for its frying capability. For a vegetarian alternative, try extra-firm tofu pressed and pan-fried. For a dairy-free option, seasoned chickpeas pan-fried until crispy work well.
Why are my lentils mushy? Overcooking is the likely cause. Start checking for doneness at 15 minutes; they should be tender but retain their shape. Immediately draining and cooling them also stops the cooking process.
Can I make the dressing ahead? Absolutely. The dressing can be prepared up to 3 days in advance and stored in a jar in the refrigerator. Shake well before using.
Common Mistakes to Avoid
Avoid these pitfalls: Do not add cold lentils to the salad; warm lentils absorb the dressing better. Do not overcrowd the pan when frying halloumi, as it will steam instead of sear. Do not skip patting the halloumi dry. Do not combine all components too far in advance, as the vegetables will wilt and the halloumi will lose its crisp texture.
Conclusion
This Fried Halloumi Lentil Salad is a standout dish that masterfully balances hearty, salty, and fresh flavors. Its combination of protein-rich lentils, crispy cheese, and a vibrant herb dressing makes it a satisfying and impressive meal. By following the detailed steps and tips provided, you can easily recreate this taste of the Mediterranean at home. It’s a perfect recipe for both quick weeknight dinners and special occasions, guaranteed to become a favorite.