This Halloumi Lentil Salad is made with cooked lentils, roasted tomatoes, zucchini, and fried halloumi. It’s a fresh, vegetarian lunch option topped with a simple avocado dressing.
Halloumi! It’s so good, right? Especially in this halloumi lentil salad.
I don’t know about you, but having lunch already made (or at least somewhat made) at the beginning of the week makes lunch a breeze throughout the week. While I don’t do a full out meal prep on Sundays, I do try to prep a few things to eat throughout the week. This halloumi lentil salad is easy to make ahead of time and then reheat at work or home when you’re hungry.
WHAT IS HALLOUMI?
If you don’t know, halloumi is a type of cheese made from a combination of sheep and goat milk. It’s also a harder cheese so you can easily fry it and it doesn’t melt. Yes, FRIED CHEESE. Is there anything better? Don’t feel bad if you’ve never tried it–I tried it for the first time a few months ago on a whim when I spotted some at Whole Foods. And, as you might have guessed, it was love at first bite.
But don’t let me get ahead of myself, because even though halloumi is sort of the star of this recipe, I don’t want to neglect the rest of this bowl.
WHY THIS HALLOUMI SALAD IS SO GOOD
- It’s made with fried halloumi, aka the greatest cheese of all time
- It’s a protein-packed, vegetarian meal option
- You can easily prep it ahead of time and enjoy it for lunch throughout the week (doubling the veggies of course!)
HALLOUMI SALAD INGREDIENTS
Remember when I said I wanted to start eating more lentils? Well, here we are with my second lentil recipe in a month. Woohoo!
- lentils (brown, green or a combination)
- grape tomatoes
- red onion
- +a few more things
HOW TO COOK LENTILS
Cook lentils similarly to how you cook rice, following the instructions on the package. But, don’t salt the water beforehand!
While the lentils are cooking, you can roast the tomatoes, fry the halloumi, chop the onion and slice the zucchini. Don’t worry–it sounds like a lot, but it’s not I promise. Note: you don’t have to slice the zucchini; you can chop it if you prefer.
Truthfully, lentils are a bit bland on their own, which is why this recipe includes onion, tarragon, salt and pepper for extra flavor.
OTHER EASY LUNCH RECIPES
Fried Halloumi Lentil Salad
- 1 cup uncooked lentils I used a combination of brown and green
- 1 1/2 cups water
- 8 oz. halloumi 1 package, sliced
- 3 tbsp olive oil
- 12 oz. grape tomatoes
- 3/4 cup red onion diced
- 1/4 tsp dried tarragon
- 1 zucchini sliced
- Salt and pepper to taste
- Optional: microgreens for garnish
- 1 avocado mashed
- 1/3 cup Greek yogurt
- 1 tbsp olive oil
- Salt and pepper
- Combine lentils and water in a saucepan and cook according to the instructions on the package.
- Meanwhile, heat oven to 350° and place tomatoes, along with 1 tbsp olive oil, on a baking sheet and into the oven. Roast tomatoes for approximately 10 minutes, or until tomatoes are softer.
- Heat 1 tbsp olive oil in a skillet and add sliced halloumi. Fry halloumi until both sides are golden brown; set aside.
- In the same skillet, add 1 tbsp olive oil, red onion and tarragon and cook until onions are soft.
- Last, slice or chop zucchini and then assemble the bowl: lentils first, and then add the halloumi, roasted tomatoes, zucchini and onion.
- For the dressing: mash avocado in a bowl, then add the yogurt, oil, salt and pepper and stir to combine.
- Top with microgreens and avocado dressing.