📝 About This Recipe
This vibrant salad marries the earthy, peppery notes of Puy lentils with the salty, satisfying crunch of pan-seared halloumi cheese. Inspired by the sun-drenched flavors of the Mediterranean, it balances hearty textures with a bright, zesty lemon and herb dressing. It’s a sophisticated, protein-packed dish that works beautifully as a standalone lunch or a show-stopping side for grilled meats.
🥗 Ingredients
The Pulse Base
- 1 cup French Green Lentils (Puy) (rinsed and picked over)
- 3 cups Vegetable Broth (or water with a pinch of salt)
- 1 Bay Leaf (dried)
- 1 Garlic Clove (smashed)
The Halloumi
- 250 grams Halloumi Cheese (sliced into 1/2-inch thick rectangles)
- 1 tablespoon Extra Virgin Olive Oil (for searing)
Fresh Elements
- 1/2 English Cucumber (diced into small cubes)
- 1 cup Cherry Tomatoes (halved)
- 1/4 cup Red Onion (very finely diced)
- 1/4 cup Fresh Mint Leaves (roughly chopped)
- 1/2 cup Fresh Flat-Leaf Parsley (roughly chopped)
- 2 cups Baby Arugula (packed)
Lemon-Cumin Vinaigrette
- 4 tablespoons Extra Virgin Olive Oil (high quality)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1 teaspoon Dijon Mustard
- 1/2 teaspoon Ground Cumin (toasted if possible)
- 1 teaspoon Honey or Maple Syrup (to balance acidity)
- 1 pinch Sea Salt and Black Pepper (to taste)
👨🍳 Instructions
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1
In a medium saucepan, combine the rinsed lentils, vegetable broth, bay leaf, and smashed garlic clove. Bring to a boil over medium-high heat.
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2
Once boiling, reduce the heat to low, cover, and simmer gently for 20-25 minutes. The lentils should be tender but still hold their shape ('al dente')—avoid overcooking them into a mush.
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3
While the lentils cook, prepare the dressing by whisking together the olive oil, lemon juice, Dijon mustard, cumin, honey, salt, and pepper in a small bowl until emulsified.
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4
Once the lentils are finished, drain any excess liquid and discard the bay leaf and garlic clove. Transfer the warm lentils to a large mixing bowl.
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5
Pour half of the dressing over the warm lentils and toss gently. This allows the lentils to absorb the flavors as they cool slightly.
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6
Prepare the vegetables: dice the cucumber, halve the cherry tomatoes, and finely mince the red onion. Add these to the lentil bowl along with the chopped parsley and mint.
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7
Pat the halloumi slices dry with a paper towel. This is crucial for achieving a deep, golden-brown crust.
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8
Heat 1 tablespoon of olive oil in a non-stick skillet over medium-high heat. Place the halloumi slices in the pan, ensuring they aren't crowded.
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9
Sear the halloumi for 1-2 minutes per side until a dark golden-brown crust forms. It should be soft and squeaky in the middle.
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10
Just before serving, fold the baby arugula into the lentil and vegetable mixture. Add the remaining dressing and toss to coat.
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11
Divide the salad among plates or transfer to a large serving platter.
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12
Top the salad with the warm, seared halloumi slices. Garnish with an extra sprinkle of fresh herbs and a crack of black pepper.
💡 Chef's Tips
Always use French Green (Puy) or Beluga lentils as they maintain their structure; avoid red or yellow lentils which disintegrate. Don't skip patting the halloumi dry, as moisture prevents that beautiful caramelized crust from forming. Dress the lentils while they are still warm so they act like a sponge for the vinaigrette. If the red onion is too sharp, soak the slices in ice water for 10 minutes before adding to the salad to mellow the bite. For a vegan alternative, swap halloumi for pan-fried firm tofu seasoned with nutritional yeast and smoked paprika.
🍽️ Serving Suggestions
Serve alongside warm, toasted pita bread or sourdough to scoop up the stray lentils. Pair with a crisp, chilled Sauvignon Blanc or a dry Rosé to cut through the saltiness of the cheese. Add a dollop of creamy hummus or baba ganoush on the side for extra Mediterranean flair. Works wonderfully as a bed for grilled lemon-oregano chicken skewers. Finish with a drizzle of pomegranate molasses for a sweet and tangy flavor explosion.