Lentil Autumnal Salad With Grilled Halloum

AuthorSylvieCategory, , DifficultyBeginner

Lentils are definitely one of my favorite grains. The are super delicious, versatile, high in protein, iron, fiber, and they cook pretty fast too. Here's a lentil Autumnal salad that's beautiful, super healthy, and packed with warm flavors. And of course you have to have it with grilled Halloum because it's always better with a little bit of cheese on top!

Yields3 Servings
Prep Time20 minsCook Time20 minsTotal Time40 mins
 1 ½ cups lentils
 1 bay leaf
 2 ½ tbsp olive oil
 150 g goat Halloum, cut into thick slices
 2 cucumbers
 2 scallions
 ½ apple
 ½ cup pomegranate seeds
 salt to taste
 black pepper to taste
 juice of 1 big lemon
 1 tbsp sumac
 ¼ cup chopped walnuts & hazelnuts
 1 tbsp orange zest
1

Boil lentils with bay leaf until tender. 15 Minutes should do. Remove bay leaf and set them aside to cool.

2

Heat a non-stick skillet and pour in 1/2 tbsp of olive oil. Pan-fry the Halloum slices on both sides until golden, about 5 Minutes.

3

Using a speed peeler, peel some cucumber ribbons and set them aside. Chop the cucumbers into small cubes. Chop the scallions and separate the white from the green parts. Cut the apple into thin wedges.

4

Assemble the salad. In a large bowl, mix lentils, cucumber cubes, scallions (white parts only), and most of the pomegranate seeds. Season with salt and pepper. Pour 2 tbsp of olive oil into the bowl, squeeze the lemon, sprinkle sumac, and toss very well. Taste and adjust seasoning.

5

Garnish salad with cucumber ribbons, nestle fried Halloum slices around the bowl, beautifully arrange the apple slices, top with nuts, scatter remaining pomegranate seeds, and orange zest. Enjoy!

Ingredients

 1 ½ cups lentils
 1 bay leaf
 2 ½ tbsp olive oil
 150 g goat Halloum, cut into thick slices
 2 cucumbers
 2 scallions
 ½ apple
 ½ cup pomegranate seeds
 salt to taste
 black pepper to taste
 juice of 1 big lemon
 1 tbsp sumac
 ¼ cup chopped walnuts & hazelnuts
 1 tbsp orange zest

Directions

1

Boil lentils with bay leaf until tender. 15 Minutes should do. Remove bay leaf and set them aside to cool.

2

Heat a non-stick skillet and pour in 1/2 tbsp of olive oil. Pan-fry the Halloum slices on both sides until golden, about 5 Minutes.

3

Using a speed peeler, peel some cucumber ribbons and set them aside. Chop the cucumbers into small cubes. Chop the scallions and separate the white from the green parts. Cut the apple into thin wedges.

4

Assemble the salad. In a large bowl, mix lentils, cucumber cubes, scallions (white parts only), and most of the pomegranate seeds. Season with salt and pepper. Pour 2 tbsp of olive oil into the bowl, squeeze the lemon, sprinkle sumac, and toss very well. Taste and adjust seasoning.

5

Garnish salad with cucumber ribbons, nestle fried Halloum slices around the bowl, beautifully arrange the apple slices, top with nuts, scatter remaining pomegranate seeds, and orange zest. Enjoy!

Lentil Autumnal Salad With Grilled Halloum
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