This warm halloumi, lentil and kale salad is packed full of flavour and makes for a great mid-week meal. Plus, any leftovers make for a great lunch the next day too.
Requiring only 20 mins of prep time, and ready on your table in under an hour - this simple salad is packed full of nutritious ingredients that will fill you up, keeping you satisfied for longer.
For more halloumi recipes, check out our gallery which will give you all the inspiration you need if you're craving halloumi. Plus, find out who won our taste test in our best halloumi round up.
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Yields:
4
Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
Cal/Serv:
443
Ingredients
2Tbsp.
extra virgin olive oil. plus extra to drizzle
2
red onions, sliced
1
garlic clove, crushed
2Tbsp.
balsamic vinegar, plus extra to drizzle
2 x 400g tins green lentils, drained and rinsed
300g
cherry tomatoes, halved
60g
baby kale
250g
pack halloumi, cut into 8 slices
Directions
Step 1
Heat 11/2tbsp of the oil in a large pan and gently fry onions for 10-15min until golden. Add garlic and vinegar, fry for 1min, then stir in the lentils and heat for 4min. Stir through tomatoes and kale. Cover and take off heat.
Step 2
Meanwhile, heat a griddle pan over medium heat. Brush halloumi with remaining oil. Fry for 30sec on each side until charred. Divide warm lentil mixture among four plates. Top with halloumi and a drizzle of oil and vinegar.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
