lentil salad with arugula and fried cheese
A refreshing salad that's a meal in itself. Halloumi is a cheese from Cyprus that is usually served grilled. It doesn't melt. If you can't find Halloumi, other non-melting cheeses can be used. In a pinch, use a Bulgarian feta, but don't grill it. COOKING TIME INCLUDES COOLING TIME
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prep time
15 Min
cook time
50 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 1 cup french green lentils
- 2 1/2 cups vegetable stock
- 1/2 red onion
- 2 tablespoons balsamic vinegar
- 4 tablespoons olive oil
- 1/2 english cucumber
- 1 cup grape tomatoes
- 1/3 cup pitted kalamata olives
- 3 cups arugula
- kosher salt & pepper, to taste
- 8 ounces halloumi cheese
How To Make lentil salad with arugula and fried cheese
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Step 1Bring the lentils and vegetable broth to a boil and cook until the broth is absorbed - about 20 minutes. Pour the lentils into a large bowl and set aside to cool (about 30 minutes)
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Step 2Once the lentils have cooled... Place the minced red onion, balsamic, and olive oil in a small bowl. Add salt and pepper to taste. Set aside.
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Step 3Peel and dice the cucumber. Cut the grape tomatoes in half. Cut the olives in half. Add these to the cooled lentils and toss gently to mix.
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Step 4Heat a griddle pan (cast iron works best). While heating, cut the block of Halloumi into 8 slices. When the pan is hot, grill the slices on both sides until grill marks show. Transfer cheese to a plate.
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Step 5Pour the onion/olive oil over the lentils. Add the arugula. Toss everything to combine.
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Step 6To plate, distribute the salad among four plates. Top each serving with two slices of the grilled Halloumi.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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