Warm Lentil Salad with Roasted Vegetables and Halloumi
This nourishing salad features warm lentils tossed with a medley of roasted vegetables, golden seared halloumi, and a zesty lemon-herb dressing. It’s satisfying enough for dinner, perfect for lunch, and bursting with Mediterranean flair.
⏱ Time
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
Ingredients
For the Salad:
1 cup dry green or brown lentils (or 2½ cups cooked)
1 bay leaf (optional)
1 medium zucchini, chopped
1 medium red bell pepper, chopped
1 medium red onion, sliced into wedges
1½ cups cherry tomatoes, whole or halved
2 tablespoons olive oil (for roasting)
Salt & pepper, to taste
7 oz (200g) halloumi cheese, sliced
For the Dressing:
¼ cup extra virgin olive oil
2½ tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey or maple syrup
1 clove garlic, minced
1 tablespoon fresh chopped parsley or mint
Salt & pepper to taste
To Finish:
2 tablespoons fresh parsley or mint, chopped
Optional: 2 tablespoons toasted pine nuts or slivered almonds
Instructions
1. Cook the Lentils:
Rinse lentils under cold water. In a saucepan, combine with 3 cups water and bay leaf.
Bring to a boil, then simmer for 20–25 minutes until tender but not mushy.
Drain, discard bay leaf, and set aside warm.
2. Roast the Vegetables:
Preheat oven to 425°F (220°C).
Toss zucchini, bell pepper, onion, and cherry tomatoes with olive oil, salt, and pepper.
Spread on a sheet pan and roast for 20–25 minutes until tender and caramelized.
3. Sear the Halloumi:
While veggies roast, heat a non-stick pan over medium heat.
Sear halloumi slices for 2–3 minutes per side until golden brown. Set aside.
4. Make the Dressing:
Whisk together olive oil, lemon juice, mustard, honey, garlic, herbs, salt, and pepper.
5. Assemble the Salad:
In a large bowl, toss warm lentils with roasted vegetables and dressing.
Plate and top with seared halloumi and fresh herbs.
Sprinkle with pine nuts or almonds if using.
Notes & Tips
- Lentils can be cooked ahead of time and gently reheated.
- Halloumi is best served fresh and warm right after searing.
- Feel free to swap veggies based on the season — eggplant, carrots, or sweet potatoes work great too.
❓ Frequently asked questions FAQ
Q: Can I make this vegan?
A: Yes! Omit halloumi or use a plant-based cheese or crispy tofu.
Q: Can I serve this cold?
A: It’s best warm, but also delicious chilled — great for meal prep.
Q: What kind of lentils should I use?
A: Use green or French (Puy) lentils — they hold their shape better than red.
Nutritional Information
Calories: 460
Protein: 22g
Carbs: 38g
Fat: 26g
Fiber: 10g