Spring Lentil Salad with Crispy Pan-Fried Halloumi and Lemon Herb Dressing
This vibrant spring salad combines tender green lentils with golden, crispy halloumi cheese and fresh seasonal vegetables. Dressed with a zesty lemon herb vinaigrette, it's a satisfying and protein-packed lunch that's ready in under 30 minutes.
Ingredients
- 400g tinned green lentils, drained and rinsed
- 250g halloumi cheese, sliced into 8 pieces
- 1 tablespoon olive oil for frying
- 200g cherry tomatoes, halved
- 1 cucumber, diced
- 1 small red onion, thinly sliced
- 100g baby spinach leaves
- 50g radishes, thinly sliced
- 30g fresh mint leaves, chopped
- 30g fresh parsley, chopped
- 4 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
In a small bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, Dijon mustard, salt and pepper to make the dressing. Set aside.
In a large mixing bowl, combine the drained lentils, cherry tomatoes, cucumber, red onion, baby spinach, radishes, mint and parsley.
Heat 1 tablespoon of olive oil in a non-stick frying pan over medium-high heat until shimmering.
Pat the halloumi slices dry with kitchen paper and add to the hot pan. Fry for 2-3 minutes on each side until golden brown and crispy on the outside.
Pour the dressing over the lentil salad and toss gently to combine all ingredients evenly.
Divide the dressed salad among four serving plates and top each portion with two slices of crispy halloumi.
Serve immediately while the halloumi is still warm and crispy, garnished with extra fresh herbs if desired.
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