Lentil salad with roasted halloumi and vegetables
This lentil salad with roasted halloumi and vegetables is perfect for a vegetarian lunch, served with sourdough toast, ciabatta or pitta. You can add a chilli (cut in half) to the roasted veggies, if you’d prefer a spicier version.
Ingredients
Method
- In a bowl, whisk together the marinade. Season with salt and pepper (keeping in mind that halloumi is already rather salty).
- Cut the halloumi int 2cm cubes, the pepper & onion into chunks.
- Place the chopped veggies, tomatoes and halloumi cubes and into the bowl and toss gently with the marinade. Cover and refrigerate for at least 10 minutes and up to 4 hours in advance.
- Transfer the veggies and marinade to an oven-proof dish then roast them in a preheated oven (at 180°C) for 20-25 minutes. Alternatively, transfer the veggies into a silicon basket and roast them in an air-fryer for about 15 minutes, until they look golden.
- Meanwhile, rinse the lentils and put them in a large bowl. Add the olive oil and lemon juice then toss well.
- Fold in the roasted vegetable, including the cooking juice. Toss gently. Taste and season with salt and pepper to your liking.
- Finally, fold in the chopped parsley and serve.