Crispy Halloumi Lentil Bowl with Caramelized Onions and Spring Herbs
A satisfying vegetarian bowl featuring golden pan-fried halloumi, hearty lentils, and sweet caramelized onions on a bed of fresh spring greens. Perfect for a wholesome lunch that's packed with protein and bursting with Mediterranean flavours.
Ingredients
- 250g halloumi cheese, sliced into 8 pieces
- 400g tin green lentils, drained and rinsed
- 2 large onions, thinly sliced
- 3 tablespoons olive oil, divided
- 1 tablespoon balsamic vinegar
- 1 teaspoon brown sugar
- 150g mixed spring salad leaves
- 1 cucumber, diced
- 200g cherry tomatoes, halved
- 2 tablespoons fresh mint, chopped
- 2 tablespoons fresh parsley, chopped
- 1 lemon, juiced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- Salt and black pepper to taste
Instructions
Heat 1 tablespoon olive oil in a large frying pan over medium-low heat. Add the sliced onions and cook for 25-30 minutes, stirring occasionally, until deeply golden and caramelized. Add balsamic vinegar and brown sugar in the last 5 minutes.
While onions cook, warm the drained lentils in a small saucepan with garlic, cumin, half the lemon juice, and 1 tablespoon olive oil over medium heat for 5 minutes. Season with salt and pepper.
Heat the remaining tablespoon of olive oil in a non-stick frying pan over medium-high heat. Pat the halloumi slices dry with kitchen paper, then fry for 2-3 minutes per side until crispy and golden brown.
In a small bowl, whisk together the remaining lemon juice with a drizzle of olive oil to create a light dressing.
Divide the spring salad leaves between 4 bowls. Top each with warm lentils, diced cucumber, cherry tomatoes, and caramelized onions.
Place 2 slices of crispy halloumi on each bowl and scatter with fresh mint and parsley. Drizzle with the lemon dressing and serve immediately.
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