Lentil Salad with Lemon and Halloumi

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– article sponsored by triangle Tools –

A few days ago in the middle of February, it was over 18 ° C! Then, I thought: what can I do with winter vegetables while bringing freshness in these summer temperatures? That’s how I got the idea for this Lentil Salad with Lemon and Halloumi. That was delicious !

Thanks to triangle Tools for sponsoring this article by providing me with the aroma grater that I used for the lemon zest.

Lentil Salad with Lemon and Halloumi

What is halloumi?

For those who are not sure what halloumi is, here are some explanations. Halloumi is a Mediterranean cheese, more precisely from the island of Cyprus. It is also found in Turkey and other countries in the Near East.

Originally, it was made from mixed sheep’s and goat’s milk. Some recipes add cow’s milk as well. The peculiarity of this cheese is that it has a texture firm enough to be grilled.

Very appreciated in summer, halloumi cheese is perfect raw or grilled in salad, on a skewer or even simply grilled on the barbecue. It is delicious and ideal as a substitute for meat in many recipes.

Lemon zest, a detail that makes all the difference!

It has become one of my favorite tool in the kitchen: the aroma grater of triangle Tools. Since I discovered it, I add lemon zest to almost all my dishes. To prove it to you, I invite you to check out my Instagram feed @la.cuisine.de.geraldine and especially my short videos (I use it all the time!).

The lemon zest is a detail that makes all the difference. Not only does the lemon zest add a little acidity to the dish, but it also adds floral notes to the dish. Be careful to use only untreated lemons when using the zest, though.

Lentil Salad with Lemon and Halloumi

Recipe for Lentil Salad with Lemon and Halloumi

For two servings you need the following ingredients.

Ingredients

  • 120 g green lentils
  • 125 g of halloumi
  • 1 large carrot, or 2 small
  • 100 g of arugula
  • 4 sprigs of thyme
  • 1 lemon, organic
  • 70 g Greek yogurt
  • Olive oil
  • Salt
  • Pepper
  • Flat-leaf parsley

Equipment

Find the video of the recipe here!

Preparation

Start by placing the lentils in a saucepan with 3 times their volume of water. Cook over medium heat for 20 to 25 minutes.

Peel the carrot then cut it lengthwise into small sticks. In a frying pan, heat a little olive oil. Add the carrots and thyme sprigs. Cook for about 5 minutes. Reserve aside.

Drain the halloumi and cut it into slices 1 cm thick. Place them in the still hot pan. Grill for about 1 to 2 minutes on each side. Reserve aside.

Drain the lentils and rinse with cold water. Place them in a salad bowl. Add the arugula and carrots. Grate the lemon zest and squeeze out the lemon juice. Reserve some of the zest for garnish. Add a drizzle of olive oil, salt and pepper. Mix everything.

In a small bowl, pour the Greek yogurt. Salt and pepper the yogurt. Mix.

On a plate, place a serving of lentil salad, a spoonful of yogurt and a few slices of halloumi. Add a last drizzle of olive oil, lemon zest and a little flat-leaf parsley for decoration.

Note

You can serve this salad cold or slightly warm.

Lentil Salad with Lemon and Halloumi

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Lentil Salad with Lemon and Halloumi

A few days ago in the middle of February, it was over 18 ° C! Then, I thought: what can I do with winter vegetables while bringing freshness in these summer temperatures? That’s how I got the idea for this Lentil Salad with Lemon and Halloumi. That was delicious !
Like to support my work?Rate this recipe by clicking on the hearts!
5 de 1 vote

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Prep Time 10 mins
Cook Time 25 mins
Course Main course, Salad
Cuisine International, Mediterranean
Servings 2
Calories 493 kcal

Equipment

  • Pan
  • Bowl
  • Aroma grater * or other grater

Ingredients
  

  • 120 g green lentils
  • 125 g of halloumi
  • 1 large carrot or 2 small
  • 100 g of arugula
  • 4 sprigs of thyme
  • 1 lemon organic
  • 70 g Greek yogurt
  • Olive oil
  • Salt
  • Pepper
  • Flat-leaf parsley

Instructions
 

  • Start by placing the lentils in a saucepan with 3 times their volume of water. Cook over medium heat for 20 to 25 minutes.
  • Peel the carrot then cut it lengthwise into small sticks. In a frying pan, heat a little olive oil. Add the carrots and thyme sprigs. Cook for about 5 minutes. Reserve aside.
  • Drain the halloumi and cut it into slices 1 cm thick. Place them in the still hot pan. Grill for about 1 to 2 minutes on each side. Reserve aside.
  • Drain the lentils and rinse with cold water. Place them in a salad bowl. Add the arugula and carrots. Grate the lemon zest and squeeze out the lemon juice. Reserve some of the zest for garnish. Add a drizzle of olive oil, salt and pepper. Mix everything.
  • In a small bowl, pour the Greek yogurt. Salt and pepper the yogurt. Mix.
  • On a plate, place a serving of lentil salad, a spoonful of yogurt and a few slices of halloumi. Add a last drizzle of olive oil, lemon zest and a little flat-leaf parsley for decoration.

Video

Notes

You can serve this salad cold or slightly warm.

Nutrition

Calories: 493kcalCarbohydrates: 49gProtein: 35gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 2mgSodium: 823mgPotassium: 999mgFiber: 22gSugar: 7gVitamin A: 6437IUVitamin C: 42mgCalcium: 840mgIron: 8mg
Tried this recipe?Tag @la.cuisine.de.geraldine on Instagram and let me know how it was!

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