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Lentil, halloumi and spinach salad

This lentil, halloumi and spinach salad is an easy, healthy dish, which is ideal for a weekend lunch or midweek supper. For a spicier version add a couple of pinches of chilli flakes to the onion and celery. Serve with toast or fresh bread.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 2 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 Tbsp olive oil
  • 1 red onion
  • 1 garlic clove
  • 1 celery stick
  • ½ tsp dried oregano
  • 1 Tbsp Dijon mustard
  • Juice of 1 lemon
  • 1 tin green lentils
  • 2 handful baby spinach
  • 1 block halloumi
  • Salt and pepper

Method
 

  1. Thinly slice the onion and celery, then finely chop the garlic.
  2. Cut the halloumi into small cubes.
  3. Heat half of the oil in a frying pan, then fry the halloumi for a few minutes until it's brown all over. Transfer to a plate.
  4. Wipe out the pan, if needed, then heat the remaining oil and gently sauté the onion and celery over low heat for about 5 minutes or until soft.
  5. Add the garlic and oregano and stir for a minute. Add the drained lentils, mustard and lemon. Stir to combine. Season to taste. Add the spinach and a splash of water. Put a lid on and steam for 3-5 minutes until the spinach has wilted.
  6. Stir through the halloumi and serve.