Golden Halloumi and Lentil Salad

A vibrant and flavorful salad featuring golden halloumi, nourishing lentils, and creamy avocado. Perfect as a showstopping side for any gathering.

By @wholesomebysarah

Original recipe source

Cook time: 30 minutes

Servings: 6

Ingredients

• 1.5 cups French style lentils
• 0 water
• 1 cup spinach leaves
• 200 g cherry tomatoes
• 400 g canned chickpeas drained & rinsed
• 1 bunch asparagus
• 1 cup snow peas
• 0 water
• 1 avocado sliced
• 0.25 cup pine nuts toasted
• 4 slices sourdough bread day old
• 2 tablespoons extra virgin olive oil
• 3 tablespoons extra virgin olive oil
• 2 tablespoons sun-dried tomatoes
• 1 lemon lemon zest and juice
• 1 large red chilli deseeded and finely chopped
• 1 teaspoon honey or maple syrup
• 0 basil freshly chopped
• 225 g halloumi cheese sliced into thin batons

Instructions

1. Rinse 1.5 cups of French style lentils under cold water thoroughly. Cook in a large pot of boiling water for about 20-25 minutes until tender.
2. While the lentils are cooking, prepare the vegetables. Roughly chop 1 cup of spinach leaves and halve 200g of cherry tomatoes.
3. Drain and rinse 400g of canned chickpeas, and combine with the chopped spinach and cherry tomatoes in a large salad bowl.
4. Wash and trim 1 bunch of asparagus and 1 cup of snow peas. Quickly blanch them in boiling water for about 2-3 minutes, then plunge into an ice bath.
5. Slice 1 large avocado and add it to the salad bowl along with 1/4 cup of toasted pine nuts.
6. Lightly brush 4 thick slices of day-old sourdough with extra virgin olive oil and toast them until golden and crisp, then cut into crouton-sized pieces.
7. In a small bowl, mix 3 tablespoons of extra virgin olive oil, 2 tablespoons of roughly chopped sun-dried tomatoes, zest and juice of 1 lemon, 1 large deseeded and finely chopped red chilli, 1 teaspoon of honey or maple syrup, and freshly chopped basil. Mix well to make the dressing.
8. In a hot skillet, fry 225g of halloumi cheese sliced into thin batons until golden brown on all sides. Add immediately to the salad before serving.
9. Combine the lentils and vegetables, add the halloumi and croutons, then toss with the dressing and serve immediately.