Halloumi Salad with Spiced Lentils & Orange
A warm, hearty halloumi salad featuring crispy pan-fried cheese over spiced lentils, fresh orange segments, and peppery greens. Perfect for a satisfying vegetarian meal any time of year.
Servings 4 as a main (4-6 as a side salad)
Calories 748kcal
Ingredients
For the dressing
- 3 tbsp extra-virgin olive oil
- 2 garlic cloves pressed
- ¼ tsp ground cinnamon
- 1 tsp Dijon mustard
- 1 tbsp liquid honey
- 5 tbsp orange juice
- 1 tsp kosher salt
- ¼ tsp ground pepper
- ¼ tsp chili flakes
For the lentils
- ¾ cup dry green or french lentils *you can sub with 540ml (19oz) can lentils, drained & rinsed and skip boiling the lentils
- 2 tbsp extra-virgin olive oil
- 1 tbsp lemon juice
- 1 navel orange, zested
- 1 tsp ground cumin
- ¼ cup chopped fresh cilantro
- 1 tsp kosher salt
- ½ tsp ground pepper
For the roasted carrots and fennel
- 3-4 large carrots, cut on the bias, about ½ inch pieces
- 1 ,large fennel bulb trimmed and cut in half lengthwise, then cut side down cut into wedges
- 2 tbsp extra-virgin olive oil
- 1 tsp smoked paprika
- 1 tsp kosher salt
- ¼ tsp ground pepper
For the halloumi
- 250 grams halloumi, cut into cubes
- 1 tbsp extra-virgin olive oil
- 1 wedge of lemon
For the salad
- ½ cup chopped dried apricots
- ½ cup fresh or frozen pomegranate arils (if using frozen, defrost before adding to the salad)
- ¼ cup chopped fresh cilantro
- ¼ cup chopped fresh dill
- ½ cup toasted chopped hazelnuts
Instructions
- Make the dressing - In a small bowl whisk together the olive oil, pressed garlic, ground cinnamon, dijon mustard, honey, orange juice, kosher salt, ground pepper and chili flakes. Taste and adjust seasoning if desired with salt. Set aside.
- Cook the lentils - Rinse the lentils in a fine mesh sieve under running water for 30 seconds. Add the lentils to a medium pot with 3 cups of water. Bring to a boil over medium-high heat and once boiling, reduce the heat to medium-low, making sure to keep at a simmer. Cook until the lentils are tender, about 25-30 minutes. Drain the lentils and then set aside in a medium bowl to cool for 5 minutes. Then add 2 tbsp olive oil, 1 tbsp lemon juice, zest of one orange, 1 tsp ground cumin, chopped fresh cilantro, 1 tsp kosher salt and ½ tsp ground pepper and stir to combine. Set aside. *you can substitute cooking lentils with 540ml (19oz) can lentils - simply drain & rinse the lentils and then mix with the olive oil etc as described above*
- Roast the carrots and fennel - While the lentils cook, preheat the oven to 400F. Line a baking sheet with parchment paper. Add the cut carrots and sliced fennel and season with 2 tablespoons of olive oil, 1 teaspoon smoked paprika, 1 teaspoon kosher salt and ¼ teaspoon ground pepper. Gently toss to coat everything. Roast for 25-30 minutes or until just fork tender. Set aside.
- Chop and toast hazelnuts.
- Cook the halloumi - Pat the halloumi cubes with a paper towel to get out any extra moisture. To a large skillet, add a drizzle of olive oil on medium heat. Add the cubes of halloumi and cook for 6-8 minutes, stirring a few times, until golden brown. Squeeze a wedge of lemon over the cooked halloumi and set aside.
- Assemble the salad - Add the cooked and seasoned lentils, roasted carrots and fennel, cooked halloumi, chopped dried apricots, pomegranate seeds, fresh chopped cilantro, fresh chopped dill and toasted hazelnuts, drizzle the dressing over, toss and serve.
Video
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Notes
- Make this salad even quicker by using 540ml (19oz) can of lentils, drained and rinsed, instead of cooking lentils.
- If seasonal you can use 1/2 cup chopped fresh apricots or 1/2 cup chopped dates.
- This will also make a great meal prep salad just like our Healthy Chicken Salad Recipe
Nutrition
Calories: 748kcal | Carbohydrates: 39.5g | Protein: 25g | Fat: 58g | Saturated Fat: 18.2g | Polyunsaturated Fat: 4.5g | Monounsaturated Fat: 26.8g | Cholesterol: 55.6mg | Sodium: 1803.8mg | Fiber: 10.5g | Sugar: 18.8g
