Mediterranean Lentil & Halloumi Warm Salad

👩‍🍳 Instructions

Cook the Lentils:

1. Rinse the lentils under cold water until the water runs clear. Place them in a pot of boiling water and cook for 15–20 minutes, checking occasionally to ensure they remain tender but not mushy. The lentils should hold their shape with a firm bite. Once done, drain well to remove excess moisture and set aside to cool slightly before assembling the salad. 🍲💧

Prepare the Halloumi:

1. Heat the olive oil in a skillet over medium heat. Add the halloumi slices in a single layer, allowing them to brown for 2–3 minutes per side. They should develop a golden crust while staying soft inside. Remove from the skillet and set aside on a plate. 🧀🔥

Sauté the Vegetables:

1. In the same skillet, add the diced red bell pepper, sliced red onion, and halved cherry tomatoes. Cook for 5–7 minutes, stirring occasionally, until the vegetables soften slightly but maintain their bright color and freshness. The tomatoes should just begin to release their juices. 🌶️🧅🍅

Assemble the Salad:

1. In a large mixing bowl, combine the cooked lentils with the warm sautéed vegetables. Add the fresh spinach or arugula, allowing the residual heat from the lentils and vegetables to gently wilt the greens without fully cooking them.
2. Drizzle the mixture with the lemon juice, then sprinkle in the dried oregano, fresh parsley, and fresh mint. Toss carefully so the greens stay fluffy and the lentils stay intact. Season with salt and freshly ground black pepper to taste. 🌿🍋

Top with Halloumi: