Golden Halloumi & Lentil Salad
It’s entertaining season and this golden halloumi and lentil salad is the perfect dish to excite and satisfy your guests.
Rate this Recipe
Ingredients
- 4 slices sourdough bread thick, day-old
- 2–3 tablespoons extra virgin olive oil
- sea salt & cracked black pepper
- 1 1/2 cups french lentils
- 1 bunch asparagus woody ends removed
- 1 cup snow peas
- 1 cup baby spinach roughly chopped
- 400 g canned chickpeas drained & rinsed
- 200 g cherry tomatoes halved
- 1/4 cup pine nuts toasted
- 225 g halloumi cheese sliced into thin batons
- 1 avocado large, sliced
- 3 tablespoons extra virgin olive oil
- 2 tablespoons sun-dried tomatoes roughly chopped
- 1 lemon zest & juice
- 1 red chilli large, deseeded & finely chopped
- 1 teaspoon honey or pure maple syrup
- 2 tablespoons basil leaves finely chopped
Instructions
- Preheat the oven to 180°C conventional (160°C fan-forced). Cut the sourdough into 2 cm chunks. Drizzle with 2 tablespoons of the olive oil and mix to coat with your hands. Season well. Bake for 10–14 minutes until just crispy. Remove and let cool.4 slices sourdough bread, 2–3 tablespoons extra virgin olive oil
- Bring a medium sized pot of water to the boil. Add the lentils and turn down to a gentle simmer. Cook for about 12-14 minutes. Drain, run under cold water and set aside.1 1/2 cups french lentils
- Bring a steamer or small pot of water to the boil. Steam the asparagus and snow peas for 2–3 minutes. Drain and run under cold water. Roughly chop the asparagus. Slice the snow peas in half lengthways.1 bunch asparagus, 1 cup snow peas
- For the dressing: Mix all the ingredients in a small bowl or jug and season well.2–3 tablespoons extra virgin olive oil, 3 tablespoons extra virgin olive oil, 2 tablespoons sun-dried tomatoes, 1 lemon, 1 red chilli, 1 teaspoon honey, 2 tablespoons basil leaves
- Place the lentils, asparagus, snow peas, spinach, chickpeas, cherry tomatoes and pine nuts in a large bowl. Add half the dressing and toss together. Season well.1 1/2 cups french lentils, 1 bunch asparagus, 1 cup snow peas, 1 cup baby spinach, 400 g canned chickpeas, 200 g cherry tomatoes, 1/4 cup pine nuts
- Place a medium frying pan over medium heat. Add the remaining tablespoon of olive oil and pan fry the halloumi pieces for 2–3 minutes each side, until golden. Feel free to drizzle in a little honey in the last 30 seconds.225 g halloumi cheese, 2–3 tablespoons extra virgin olive oil, 1 teaspoon honey
- Spread the lentil salad onto a large platter or into individual bowls. Top with the avocado, croutons and golden halloumi. Drizzle over the remaining dressing and serve.1 avocado, 225 g halloumi cheese
Keywords