Halloumi with warm lentil saladPosted on: 12 September 2016 by 50connect editorial
With the hottest September on record predicted, bring the taste of Cyprus to your table by topping those salad dishes with grilled halloumi cheese.
Originally from Cyprus but widely used throughout the middle east, Halloumi is a salty, brined cheese traditionally made from the curd of goat and sheep milk. Its high melting point makes it a perfect for grilling, frying or baking.
With online recipe searches for halloumi rising 83% in the past two years, the UK is the biggest consumer of halloumi cheese outside of Cyprus.
Preparation time: 10 minutes
Cooking time: 20 minutes
- 2 tbsp olive oil
- 2 red onions, sliced
- 1 garlic clove, finely sliced
- 4 tomatoes, cut into wedges
- 400g can lentils, drained and rinsed
- Half tbsp balsamic vinegar
- 250g halloumi, cut into 8 slices
- Half a 25g pack of parsley, roughly chopped
- Half a 25g pack mint, roughly chopped
- Juice of half a lemon
1. Heat 1 tbsp oil in a frying pan over a medium-high heat. Add the onions and fry for 5 minutes until golden. Add the garlic, cook for another minute, then add the tomatoes and cook for 3–4 minutes until they start to colour and soften. Stir in the lentils and vinegar, season, then heat until warmed through.
2. Place a griddle pan over a medium-high heat and cook the halloumi for 1–2 minutes on each side.
3. Stir the herbs into the lentils and serve with the halloumi, drizzling over the remaining olive oil and the lemon juice.
Recipe provided by Waitrose Online, visit their online food pages for more halloumi inspired recipes.
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