Halloumi, lentil & cucumber salad
Golden halloumi sits over a fresh lentil salad with cucumber, tomatoes and a little mint.
Serves two · estimated cooking time · image for serving inspiration.
A few simple steps.
- 01
Rinse and drain the lentils. Dice cucumber, halve tomatoes and tear the mint leaves into a bowl.
- 02
Toss the lentils and vegetables with half the oil and 1 tbsp lemon juice. Taste before adding salt because the halloumi is salty.
- 03
Pat halloumi dry and slice into even pieces. Heat remaining oil in a non-stick skillet over medium heat; cook cheese for 2–3 minutes each side until golden.
- 04
Divide salad between 2 plates and add the warm halloumi. Scatter mint over both plates and serve immediately while the cheese is soft.
A note from the kitchen
Patting cheese dry helps it colour. Do not add salt to the salad until you have tasted it with the cheese.