Description
This Lentils and Haloumi Salad is a quick and easy meal, combining the earthy flavors of lentils with the salty, crispy texture of fried haloumi, fresh spinach, and juicy tomatoes.
Ingredients
Scale
- 1 can of lentils, drained and rinsed twice
- 2 good handfuls of baby spinach, rinsed
- 1/2 a Spanish onion, sliced into thin wedges
- 1/2 a punnet of grape or cherry tomatoes, sliced in half
- 1 small block of haloumi cheese, sliced
- Olive oil, for frying and dressing
- Salt and pepper, to taste
Instructions
- Place the drained and rinsed lentils, sliced onion, and halved tomatoes into a large bowl. Season well with salt and pepper, and add a generous dash of olive oil. Toss to combine and set aside.
- Heat a non-stick frying pan over medium heat. Add a small amount of olive oil and fry the haloumi slices until they are golden brown and a little bit crispy on each side, about 2-3 minutes per side.
- Add the fried haloumi to the lentil mixture along with the rinsed baby spinach. Toss everything together gently to combine.
- Serve immediately as a fresh and nutritious meal.
Notes
For a more robust flavor, you can add a splash of lemon juice to the salad before serving. If you prefer a spicier kick, consider adding a pinch of chili flakes to the haloumi while frying. This salad is best served immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat the haloumi separately if desired.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4
- Sodium: 600
- Fat: 20
- Carbohydrates: 25
- Fiber: 8
- Protein: 18
- Cholesterol: 25