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5 from 3 votes

Warm lentil and halloumi salad

A warm, hearty salad with herby lentils, grilled halloumi cheese and roasted veggies - great for any time of year!
Prep Time20 mins
Cook Time5 mins
Total Time25 mins
Course: Light lunch
Servings: 2 people
Calories: 558kcal
Author: Becca Heyes


  • 1 courgette (zucchini)
  • ~ 10 cherry tomatoes - I kept mine on the vine
  • 2 tbsp oil, divided
  • Salt
  • Black pepper
  • 2 cloves garlic, minced
  • 1 red onion, sliced or diced
  • 400 g tin lentils, drained (265g, or ~ 1 1/4 cups, when drained)
  • 1/2 tbsp basil pesto
  • 2 tsp lemon juice
  • 200 g halloumi cheese, sliced (~ 6 slices) - I used light
  • Small handful fresh rocket (arugula)


  • Halve the courgette (zucchini), then slice. Add it to a baking tray with the cherry tomatoes, and drizzle with a little oil. Add a pinch of salt and pepper, and roast at 190°C (Gas Mark 5 / 375°F) for around 20 minutes, or until the vegetables are soft.
  • Meanwhile, heat a little more oil in a frying pan, and add the minced garlic and sliced red onion. Cook for a few minutes over a medium heat, until soft. Add the drained lentils, and cook for another 5 minutes, stirring regularly, until the lentils are hot. Add the pesto and lemon juice, and mix to combine.
  • To cook the halloumi, add the slices of cheese to a dry frying pan or griddle pan over a fairly high heat. Cook for a few minutes each side, until golden brown and crispy (you can see more details about how to cook halloumi here).
  • Assemble the salad with the warm lentils, roasted vegetables, grilled halloumi, and a handful of fresh rocket leaves (arugula). Finish with another squeeze of lemon juice if desired.


Serving: 1portion | Calories: 558kcal | Carbohydrates: 34.6g | Protein: 36.7g | Fat: 32.4g | Saturated Fat: 12.2g | Cholesterol: 1mg | Sodium: 126mg | Potassium: 758mg | Fiber: 11.1g | Sugar: 8.7g | Calcium: 850mg | Iron: 4.7mg