Fresh veggies and pantry-foraged ingredients come together in this grilled halloumi black lentil salad with zucchini, red peppers and lemon vinaigrette.
3/4 cup black lentils
1–1/4 cups water
1 medium zucchini, cut lengthwise into 1/4-inch-thick slices
1 small red bell pepper, cut into 3-inch wide strips
2 teaspoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 pound halloumi cheese, cut lengthwise into 1/4-inch-thick slices
2 scallions, thinly sliced
2 handfuls baby arugula
Juice of 1 lemon
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 cup olive oil
Combine the lentils and water in a small saucepan. Bring to a boil and then reduce to a low simmer. Cook for 15-20 minutes until the lentils are tender. Transfer to a strainer and rinse with cold water. Transfer the lentils to a large bowl.
Preheat a gas or charcoal grill on high heat.
Toss the zucchini and peppers in olive oil, salt and pepper. Grill the vegetables until they are grilled marked, about 3-4 minutes.
Grill the halloumi until it has grill marks, about 2-3 minutes per side.
When they are cool enough to handle, dice the zucchini, peppers and halloumi. Combine with the lentils. Fold in the scallions and arugula.
For the vinaigrette, stir together the lemon juice, salt and pepper in a small bowl. Whisk in the olive oil until fully combined.
Drizzle the vinaigrette into the salad before serving.