Grilled Halloumi Lentil Salad

Lentil salad with grilled halloumi, cucumbers and tomatoes in a large bowl.

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Grilled Halloumi Lentil Salad

Enjoy this hearty grilled halloumi salad with lentils, tomatoes, cucumbers and pesto vinaigrette. It’s perfect for meal prep, potlucks and summer dinners.

Prep Time10

Cook Time20

Total Time30

Course: Salads

Cuisine: Mediterranean

Servings:

Author: Paige Adams

Ingredients

For lentils

1 cup black lentils
1 teaspoon kosher salt
Water

For vinaigrette

2 tablespoons pesto
1 tablespoon whole grain mustard
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 lemon, juice
2 tablespoons red wine vinegar
1/4 cup olive oil

For salad

1/2 pound halloumi cheese, sliced 1/2-inch thick
Olive oil for brushing cheese
1/2 pound Persian cucumbers, thinly sliced
1 pint cherry tomatoes or grape tomatoes, halved
1/4 cup finely diced red onions

Instructions

Place the lentils and 1 teaspoon salt in a medium saucepan and cover with water by 1 inch. Bring to a boil and then reduce to a low simmer with the lid partially on the saucepan. Cook for 15-20 minutes until the lentils are just tender. Taste them to check their doneness after 15 minutes. Once the lentils are ready, pour them into a strainer and rinse with cold water.
To make the vinaigrette, whisk the pesto, mustard, salt, pepper, lemon juice, red wine vinegar and 1/4 cup olive oil in a small bowl.
Preheat a gas or charcoal grill or a stovetop grill pan on medium heat.
Lightly brush the halloumi with olive oil. Grill 2-3 minutes per side until the cheese has grill marks.
Tear the halloumi into bite-sized pieces and combine them with the lentils, cucumbers, tomatoes and red onions in a large bowl.
Drizzle the vinaigrette into the salad, tossing to combine.

Notes

You can store leftovers in the fridge up to 4 days. Keep the salad and extra vinaigrette in separate airtight containers. Let the dressing sit out at room temperature for 15 minutes before tossing in the salad.

If you don’t have an outdoor grill or a grill pan, you can cook the halloumi in a skillet on the stove. Warm a drizzle of olive oil in the skillet over medium-high heat. Cook the halloumi for about 2 minutes per side until it’s golden brown and crispy.

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