Fried Halloumi Salad
A filling halloumi salad with golden pan-fried halloumi on lentils, cherry tomatoes, cucumber, red onion and fresh mint, with a lemon-oregano dressing. Ready in 30 minutes and hearty enough for dinner.
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Ingredients
Main ingredients
- 150 g Brown lentils, canned
- 100 g Cherry tomatoes
- 100 g Cucumber
- ¼ medium Red onion
- 5 g Fresh mint
- 100 g Halloumi cheese
Seasonings and other
- 1 tbsp Olive oil
- 1 tbsp Red wine vinegar
- ¼ Lemon
- ½ clove Garlic
- 1 tsp Oregano, dried
- a pinch Salt
- a pinch Black pepper
Instructions
- Make the Dressing
In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, dried oregano, salt, and black pepper. Adjust the seasoning to taste.
- Rinse and Drain the Lentils
Open the can of brown lentils, drain and rinse them under cold water, then place them in a large salad bowl.
- Chop and Combine the Fresh Ingredients
Halve the cherry tomatoes, dice the cucumber, and thinly slice the quarter red onion. Chop the fresh mint leaves, then add everything to the bowl with the lentils and gently mix.
- Cook the Halloumi
Slice the halloumi into pieces and heat a pan over medium-high heat. Lightly brown the halloumi on each side until golden and crisp on the edges.
- Assemble and Serve
Transfer the salad into a deep plate or bowl, arrange the warm halloumi slices on top, then drizzle the dressing over everything. Serve immediately.
Tips for the best fried halloumi salad
- Pat the halloumi dry and fry it in a hot, dry or lightly oiled pan: it browns without sticking.
- Serve the halloumi straight away: it turns rubbery as it cools.
- Slice it about 1 cm (½ in) thick so it stays soft inside and crisp outside.
- Halloumi is salty, so taste before adding extra salt to the dressing.
Variations
- Grilled: cook the halloumi on a griddle pan or barbecue for char marks.
- Grains: swap the lentils for quinoa, couscous or bulgur.
- Fruit: add watermelon or pomegranate seeds in summer.
- Vegan: use crispy tofu or chickpeas instead of halloumi.
Storing
Make the salad and dressing up to 2 days ahead, and fry the halloumi just before serving.
Frequently asked questions
What is halloumi?
A firm, salty cheese from Cyprus, traditionally made from sheep's and goat's milk. It doesn't melt, so it can be fried or grilled.
Is halloumi vegetarian?
Not always: some halloumi is made with animal rennet. Look for 'suitable for vegetarians' on the label.
Do you need oil to fry halloumi?
Very little or none. A non-stick pan over medium-high heat is enough.
Why is my halloumi squeaky?
That's normal: halloumi squeaks against your teeth, especially when it's not cooked long. Frying it until golden softens it.
