Halloumi, lentil and roasted pepper salad
16 min · 33 g protein · 485 cals / serving
A main-course salad made almost entirely from the cupboard: lentils and sweet roasted peppers in a lemon-oregano dressing with lots of cucumber, tomatoes and crisp lettuce, under golden slices of halloumi straight from the pan.
Ingredients
Dressing
- 1 tsp olive oil
- 2 tbsp lemon juice
- 1 tsp dried oregano
- 1 clove garlic, grated
- 1 pinch salt
- 1/4 tsp black pepper
- 2 cups cooked green lentils, canned or pouch, drained
- 3/4 cup roasted red peppers, from a jar, drained and sliced
- 1 cucumber, diced
- 1 2/3 cups cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 3 tbsp fresh parsley, chopped
- 1 small head butterhead lettuce, leaves torn
- 4 oz halloumi, in 8 slices
Steps
- Whisk the olive oil, lemon juice, oregano, garlic, salt and pepper in a large bowl.
- Add the lentils, peppers, cucumber, tomatoes, red onion and parsley and toss well. Line two wide bowls with the lettuce and spoon the lentil salad on top.
- Fry the halloumi slices in a dry non-stick pan over medium-high heat, 1–2 minutes a side, until deep golden. Lay them on the salad and eat while the cheese is still warm and soft.
Good to know
Can I make it ahead?
The lentil salad keeps 3 days in the fridge and gets better as it sits, so make a double batch and keep the lettuce apart. Fry the halloumi just before eating; it turns rubbery once it cools.
More halloumi?
A whole 8 oz block is the café portion: richer, with more protein, at about 63 instead of 72.
Per
- Calories
- 72
- Protein
- (28%)
- 5 g
- Fat
- (34%)
- 3 g
- Carbohydrates
- (38%)
- 8 g
- of which sugar
- 2 g
- Fiber
- 3 g
- Sodium
- 427 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 969 kcal goes into the pot and 1349 g of ingredients comes out as about 1340 g of food: 72 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.