Lebanese Lentil and Halloumi Salad

Instructions

1. 1

   Simmer lentils in a small pot with 600 ml water over medium heat for 20 minutes until tender but still holding their shape. Drain completely.

2. 2

   Heat 15 ml olive oil in a skillet over medium heat. Fry the pita pieces for 4 minutes, turning often, until crisp and golden brown.

3. 3

   In the same skillet over medium-high heat, sear the halloumi cubes for 3 minutes until lightly browned on both sides. Take off heat.

4. 4

   In a small bowl, whisk the remaining 30 ml olive oil, lemon juice, a pinch of salt, and black pepper until well combined.

5. 5

   In a large salad bowl, combine cooked lentils, diced cucumber, halved cherry tomatoes, and chopped mint. Pour the dressing over and mix.

6. 6

   Gently fold in the warm halloumi cubes and fried pita chips right before serving to keep the bread crunchy.