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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.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 4 people
Cuisine: Greek
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 block halloumi
  • 1 red bell pepper
  • 1 red onion
  • 8 cherry tomatoes
  • 1 tin lentils
  • 1 tsp olive oil
  • ½ lemon juiced
  • 2 Tbsp chopped parsley or mint
  • Salt and pepper
  • For the marinade:
  • 1 Tbsp olive oil
  • 1 Tbsp red wine vinegar or juice of 1 lemon
  • 1 clove of garlic minced
  • 1 tsp dried oregano

Method
 

  1. In a bowl, whisk together the marinade. Season with salt and pepper (keeping in mind that halloumi is already rather salty).
  2. Cut the halloumi int 2cm cubes, the pepper & onion into chunks.
  3. 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.
  4. 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.
  5. Meanwhile, rinse the lentils and put them in a large bowl. Add the olive oil and lemon juice then toss well.
  6. Fold in the roasted vegetable, including the cooking juice. Toss gently. Taste and season with salt and pepper to your liking.
  7. Finally, fold in the chopped parsley and serve.