Description
An earthy and vibrant salad featuring hearty puy lentils and salty, pan-fried halloumi cheese. Brightened with pomegranate seeds and fresh cilantro, it’s a satisfying vegetarian main.
Ingredients
Units
Scale
- 1 cup (237ml) puy lentils
- 1 teaspoon (5ml) vegetable bouillon powder
- 1/2 red onion (finely sliced)
- 1 green chile (deseeded and finely sliced)
- 2 tablespoons (30ml) olive oil
- 2 garlic cloves
- 1 tablespoon (15ml) olive oil
- 1/2 pound (227g) halloumi (sliced)
- 2 small zucchini (cut into ribbons with a peeler)
- 1/4 cup (59ml) pomegranate seeds
- A handful of chopped fresh cilantro (including stalks)
- Sea salt and freshly ground black pepper
Instructions
- Cover the lentils with cold water and bring to a boil. Add the vegetable bouillon and cook for 15 to 20 minutes, or until the lentils are tender. Drain well.
- While the lentils are still warm, place them in a large bowl. Add the onion, chile, and olive oil then crush in the garlic cloves and stir well.
- For the halloumi, heat the oil in a frying pan on medium heat. Add the halloumi slices and fry on each side until golden.
- Stir the zucchini ribbons, pomegranate seeds, and cilantro into the bowl with the lentils. Season to taste with sea salt and freshly ground black pepper.
- Top the lentil mixture with the halloumi slices and serve.
Notes
- Cook the puy lentils until tender (15-20 minutes) with vegetable bouillon for flavor, and drain well after cooking.
- Make sure to add the onion, chile, olive oil, and crushed garlic to the lentils while they are still warm so the flavors meld.
- Fry the halloumi slices on medium heat until golden brown on each side before topping the lentil salad.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: Approx. 200g
- Calories: 465
- Sugar: 8
- Sodium: 900
- Fat: 24
- Saturated Fat: 10
- Unsaturated Fat: 12
- Carbohydrates: 30
- Fiber: 9
- Protein: 20
- Cholesterol: 40