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5 from 4 votes

Fried Halloumi Lentil Salad

This Halloumi Lentil Salad is made with cooked lentils, roasted tomatoes, zucchini and fried halloumi and is a perfect light lunch option.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: lunch
Cuisine: bowl
Servings: 2
Author: Erin


  • 1 cup uncooked lentils I used a combination of brown and green
  • 1 1/2 cups water
  • 8 oz. halloumi 1 package, sliced
  • 3 tablespoon olive oil
  • 12 oz. grape tomatoes
  • 3/4 cup red onion diced
  • 1/4 teaspoon dried tarragon
  • 1 zucchini sliced
  • Salt and pepper to taste
  • Optional: microgreens for garnish


  • 1 avocado mashed
  • 1/3 cup Greek yogurt
  • 1 tablespoon 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 tablespoon olive oil, on a baking sheet and into the oven. Roast tomatoes for approximately 10 minutes, or until tomatoes are softer.
  • Heat 1 tablespoon 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 tablespoon 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.
  • Enjoy!


*I remade this recipe with the avocado dressing and liked it a lot better -- but, you can also top this recipe with any of your favorite condiment.