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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.
Course Lunch, Salad
Keyword Egg Free, Gluten Free, Pescetarian, Vegetarian
Dietary Pescatarian, Vegetarian
Allergen Egg-free, Gluten Free
Member Free
Servings 8
Calories 534

Ingredients

  • 4 slices sourdough bread thick, day-old
  • 2-3 tbsp extra virgin olive oil
  • sea salt & cracked black pepper
  • 1.5 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
  • 0.25 cup pine nuts toasted
  • 225 g halloumi cheese sliced into thin batons
  • 1 avocado large, sliced
  • 3 tbsp extra virgin olive oil
  • 2 tbsp sun-dried tomatoes roughly chopped
  • 1 lemon zest & juice
  • 1 red chilli large, deseeded & finely chopped
  • 1 tsp honey or pure maple syrup
  • 2 tbsp 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 tbsp 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.
    1.5 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 tbsp extra virgin olive oil, 3 tbsp extra virgin olive oil, 2 tbsp sun-dried tomatoes, 1 lemon, 1 red chilli, 1 tsp honey, 2 tbsp 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.
    1.5 cups french lentils, 1 bunch asparagus, 1 cup snow peas, 1 cup baby spinach, 400 g canned chickpeas, 200 g cherry tomatoes, 0.25 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 tbsp extra virgin olive oil, 1 tsp 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