When I think of lentils, hearty winter stews, indian dahl and my favourite vegan shepherds pie spring to mind. Salads are probably the last thing I would put lentils with but they go so well! I’m always trying to come up with new salad concoctions to keep things interesting and this one is easy to do, filling and really tasty.
I never used to cook with them as the idea of pre-soaking for hours on end was a no go. Sometimes you don’t always know what you are going to fancy the following day for dinner! So luckily you can buy them cooked, canned and ready to go, so all you need to do is gently heat for a few minutes or you can drain them and serve cold.
They are a great source of soluble-fibre, plant-based protein and iron, in fact per 100g, they contain more iron than steak! Lentils are really filling too so they go well in salads to keep you feeling full and satisfied.
You can opt out of the halloumi all together for a vegan option, replacing with tofu or another meat free alternative. Or use another type of cheese, goats cheese would work really well or paneer too.
- 1 pack of Halloumi
- 1 courgette
- 2 large handfuls of spinach/salad leaves of choice
- 1 can of pre-cooked lentils
- 2 cloves of garlic or 1 tsp of powdered
- 6 sun-dried tomatoes – not essential but goes really well
- 1 large handful of baby plum or cherry tomatoes
- juice and zest of 1/2 a lemon.
- 2 tbsp of Balsamic or red wine vinegar
- 1 tbsp dried or fresh parsley and thyme
Cut the courgette in half length ways and then cut those halves into further strips. Drizzle a little olive oil, salt and pepper onto a chopping board and then rub the courgette slices in this so they are nicely coated and then put onto a griddle pan over a medium heat, turning after a few minutes to cook on the other side.
Whilst that’s cooking, pour the lentils and their water into a microwavable bowl and cook in the microwave according to their instructions. Once cooked add to a separate pan over a medium heat with olive oil and chopped garlic (you can use fresh or powdered) the dried herbs and the vinegar. After a few minutes add in the fresh and/or sun-dried tomatoes and season well.
Once the courgette slices are done put them into the oven on low to keep warm whilst you cook the halloumi. Cut the halloumi into approximately 10 slices and then rub each slice in the olive oil from the courgettes and place into the griddle pan, turn after 3-4 minutes once they start to brown (the griddle pan is just to make it pretty so if you don’t have one just use a regular frying pan).
Whilst the halloumi is cooking, add the lemon juice and zest and plate up the salad leaves. You can add any of your favourite salad ingredients now such as cucumber, beetroot, radishes, spring onions etc or you can keep it simple.
When everything is done, divide the lentils between the two plates, then top with the courgette and finally the grilled halloumi.
If you don’t finish it all, it’s a great dish to have cold the next day for leftovers. On top of this salad I’ve also thrown in some crispy Cajun chickpeas as a little added extra, if you want to make them then just click here.