The short version
Warm golden halloumi over a lemony lentil, tomato and cucumber salad. Serves 2 · estimated 18 minutes including prep. Use ready-to-eat cooked lentils and halloumi made with vegetarian rennet.
Why you’ll love this crispy halloumi lentil salad
- A complete methodMeasured ingredients, practical equipment and clear cooking cues.
- Weeknight Vegetarian MealsWarm golden halloumi over a lemony lentil, tomato and cucumber salad.
- Know before you startUse ready-to-eat cooked lentils and halloumi made with vegetarian rennet.
Ingredient notes
Exact amounts are in the recipe card below. Here’s what matters when you shop:
Before you shop. Use ready-to-eat cooked lentils and halloumi made with vegetarian rennet.
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Crispy Halloumi Lentil Salad
Warm golden halloumi over a lemony lentil, tomato and cucumber salad.
- Prep
- 10 min
- Cook
- 8 min
- Total
- 18 min
- Serves
- 2
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Equipment
- 12-inch stainless steel skilletSee our pick →
- Mixing bowlsSee our pick →
- 8-inch chef’s knifeSee our pick →
Instructions
-
Make salad
Drain cooked lentils if canned. Toss with cucumber, tomatoes and parsley.
-
Dress
Whisk lemon juice, mustard and 2 teaspoons oil and fold into the lentils.
-
Sear cheese
Pat halloumi dry. Heat remaining teaspoon oil in a skillet over medium-high heat. Cook halloumi for 3–4 minutes on each side until golden.
-
Serve
Arrange hot halloumi over the lentil salad and serve immediately.
Recipe notes
- Timing: Use ready-to-eat cooked lentils and halloumi made with vegetarian rennet. Preparation, preheating and any rest explicitly stated in this method are included in the total estimate. Follow doneness and package directions if they require longer.
- Recipe status: Newly authored for this collection and not yet kitchen-tested. Cooking times are estimates.
- Recipe-page cover: A text recipe card. The Pinterest pin uses an AI-generated editorial food illustration in the style of the earlier collection, not a photograph of a kitchen-tested dish.
- Nutrition: Not calculated for this recipe.
Nutrition has not been calculated for this recipe.
Equipment for this recipe
Check the equipment list before starting. Appliance size and power can affect cooking time.
12-inch stainless steel skillet
Wide enough to sear a pound of shrimp in one layer and then toss the pasta right in. Tri-ply heats evenly.
Mixing bowls
For dressings, batters and combining ingredients.
8-inch chef’s knife
One sharp, balanced knife handles 90% of weeknight prep.
Easy variations
- Pepper salad: Replace cucumber with drained roasted red peppers.
- Larger batches: Scale ingredient quantities with the serving controls. Use sufficient pan or basket space and allow more time for extra batches; instruction text describes the base batch.
How to store and reheat
- For this recipe: Keep cheese and salad separate for up to 2 days; freshly seared halloumi has the best texture.
- Chill promptly: Refrigerate perishable food in shallow covered containers at 40°F / 4°C or below within 2 hours, or 1 hour above 90°F / 32°C. Follow the shorter storage period stated above or on an opened ingredient; previously cooked ingredients keep their original storage deadline.
- Reheating: If reheating cooked leftovers, heat the portion thoroughly to 165°F / 74°C. Keep cold toppings separate. Follow any stricter package directions.
Frequently asked questions
What should I know before making crispy halloumi lentil salad?
Use ready-to-eat cooked lentils and halloumi made with vegetarian rennet.
Can I make it ahead?
Keep cheese and salad separate for up to 2 days; freshly seared halloumi has the best texture.
Has this recipe been kitchen-tested?
Not yet. This is a newly authored recipe with estimated timing. Check the stated doneness, safe internal temperatures where given, and ingredient package instructions.