Lebanese Lentil and Halloumi Salad

Instructions

1. 1

   Mise en place: Rinse 200 g brown lentils in cold water. Cut 150 g halloumi into 1.5 cm cubes, cut 100 g pita into bite-sized squares, dice 150 g cucumber into 1 cm pieces, halve 150 g cherry tomatoes, and finely chop 20 g fresh mint leaves. Set aside a medium pot, a colander, and a nonstick skillet.

2. 2

   Place rinsed lentils in a medium pot with 600 ml cold water and a pinch of salt. Bring to a boil over medium-high heat, then reduce to medium-low. Simmer uncovered for 18 to 20 minutes until fork-tender but holding shape. If water evaporates too fast, add 50 ml water. Drain completely in a colander.

3. 3

   Heat 15 ml olive oil in the nonstick skillet over medium heat. Add the pita pieces and cook for 4 to 5 minutes, stirring often with a wooden spoon, until golden brown and thoroughly crispy. Keep an eye on them so they do not burn. Transfer pita chips to a plate lined with paper towels.

4. 4

   Place the same skillet back over medium-high heat. Add the halloumi cubes directly into the pan without extra oil. Sear for 3 to 4 minutes, turning gently, until a deep golden crust forms on at least two sides. Take the pan off the heat so the cheese stays soft and pliable instead of rubbery.

5. 5

   In a small bowl, whisk remaining 30 ml olive oil, 30 ml lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper until smooth. In a large salad bowl, combine the warm drained lentils, diced cucumber, cherry tomatoes, and chopped mint. Pour the dressing over and mix gently using two large spoons.

6. 6

   Gently fold the seared warm halloumi cubes and crispy pita pieces into the salad mixture right before serving. Serve immediately in wide bowls while the halloumi is warm and the pita chips maintain their delightful crunch, creating a balanced temperature contrast with the crisp, fresh vegetables.

Serve with

Drink

Spanish Iced Chamomile and Citrus Tea

Spanish · 25 min