Halloumi, lentil & all the herbs salad
Make this delicious halloumi and lentil salad for a quick and easy midweek meal. It’s customisable with lots of soft herbs – use any you have to hand
-
Prep:15 mins
Cook:5 mins
- Serves 4
- Easy
Nutrition per serving
-
kcal 493
-
fat 25g
-
saturates 11g
-
carbs 34g
-
sugars 0g
-
fibre 10g
-
protein 28g
-
salt 2.19g
Ingredients
- 3 tbsp mango chutney , plus 1 tsp
- 2 tbsp apple cider vinegar
- 3 tbsp olive oil , plus ½ tsp
- 500g cooked puy lentils
- 1 red onion , finely sliced
- 100g cherry tomatoes , halved
- ½ cucumber , seeds scraped out and cut into chunks
- 2 celery sticks , finely sliced
- 20g mint , leaves picked
- 30g basil , leaves picked
- 30g parsley , roughly chopped
- 225g halloumi , cut into chunky cubes
- ¼ tsp chilli powder
Method
Put the 3 tbsp mango chutney, apple cider vinegar and 3 tbsp olive oil in a large bowl. Season well with salt and pepper. Add the lentils, red onion, tomatoes, cucumber, celery and all the herbs and mix well to combine.
Heat the remaining ½ tsp oil in a small frying pan on a medium heat, add the halloumi and cook for 4-5 mins until crispy and golden all over. Mix through the remaining 1 tsp mango chutney and the chilli powder, then toss to coat. Remove from the heat.
Serve the lentil salad topped with the crispy glazed halloumi.
