Halloumi with Lemon Lentils
A zesty Mediterranean-inspired dish featuring crispy halloumi over garlicky lemon lentils, with fresh herbs and olive oil.
Ingredients (Serves 2)
For the lentils:
1 cup cooked green or brown lentils (or ½ cup dry lentils)
1 tbsp olive oil
1 small red onion, finely chopped
2 garlic cloves, minced
Zest and juice of 1 lemon
½ tsp ground cumin
1 cup baby spinach or arugula (optional)
Salt and pepper to taste
2 tbsp chopped fresh parsley or mint
For the halloumi:
200g halloumi cheese, sliced into 1 cm thick pieces
1 tsp olive oil (for pan-frying)
Cracked black pepper
Chili flakes (optional)
Optional toppings:
Cherry tomatoes, halved
A dollop of Greek yogurt or tahini drizzle
Toasted pine nuts or walnuts Instructions
Step 1: Cook the Lentils (if using dry)
Rinse and simmer ½ cup dry lentils in water (with a pinch of salt) for about 20–25 minutes until tender. Drain and set aside.
Step 2: Prepare the Lemon Lentils
Heat 1 tbsp olive oil in a pan over medium heat.
Add chopped red onion and sauté until soft (3–4 minutes).
Stir in garlic and cumin; cook for another 30 seconds.
Add the cooked lentils, lemon zest, juice, salt, and pepper.
Add spinach or arugula and stir until just wilted.
Remove from heat and mix in fresh parsley or mint.
Step 3: Cook the Halloumi
Heat a non-stick skillet over medium-high heat
Add a drizzle of olive oil and sear the halloumi slices for 2–3 minutes per side until golden and crispy.
Sprinkle with cracked black pepper and optional chili flakes.
Step 4: Assemble
Spoon the warm lemon lentils onto plates.
Top with crispy halloumi slices.
Garnish with tomatoes, yogurt/tahini, and nuts if desired.
⏱ Time Required
Prep time: 10 minutes
Cook time: 15–20 minutes
Total time: ~30 minutes
Nutrition Info (Per Serving)
(Approximate, for 1 of 2 servings)
Calories: 480 kcal
Protein: 24g
Carbohydrates: 32g
Fiber: 10g
Fat: 30ga
Saturated fat: 12g
Sodium: 700mg
Calcium: 600mg
Iron: 4mg
Questions & Answers
Q: Can I use canned lentils?
A: Yes! Rinse and drain them well to remove excess sodium. Use about 1 cup.
Q: What other herbs work well?
A: Fresh dill, cilantro, or basil are great alternatives.
Q: How can I make this vegan?
A: Swap halloumi for grilled tofu or vegan cheese. Add a pinch of salt if skipping halloumi.
Q: Can I make it ahead of time?
A: Yes. The lentils can be made 1–2 days ahead. Reheat and cook halloumi fresh for best texture.
Q: What to serve it with?
A: Great with warm pita bread
, couscous, or a side of roasted vegetabl