Fried Halloumi Lentil Salad Food

LENTIL AND HALLOUMI SALAD

Steps:

• Cook the halloumi - heat a small pan over medium heat, and add the halloumi. Cook 3-4 minutes, until browned, then flip and cook an additional 3-4 minutesl Halloumi should be lightly browned.
• Make the tahini yogurt dressing by combing the dressing ingredients in a small bowl and whisking together until smooth. If the dressing is too thick, add a little more water.
• To assemble the salad, add the salad greens to a large platter and top with the lentils. Then add the cucumber, red onion and carrot ribbons. Top with the orange segments and cooked halloumi.
• Finish by drizzling the dressing over the salad, and add an additional crack of pepper.

HERBY HALLOUMI LENTIL SALAD

Steps:

• In a large bowl, add the lentils and mix in the pesto and lemon juice until they are distributed into the lentils. Add salt and pepper to taste.
• Add the cherry tomatoes, pepper and onion and toss through.
• Finally, mix in the herbs, reserving a few pinches for topping the salad.
• Pan fry your halloumi. Lightly oil a nonstick frying pan and turn the heat on to a medium setting. Once the pan is hot (you can test this by putting one piece of halloumi in and seeing if it sizzles) add the halloumi into the pan. Fry for 2 minutes on each side, until golden brown.
• Mix the halloumi into the salad (or just lay it on top, as pictured) and scatter the remaining herbs.

FRIED HALLOUMI SALAD

Steps:

• Unwrap the cheese and pat dry with kitchen paper.
• Using a sharp knife try to slice the cheese in 8 slices, halloumi tends to split.
• Whisk together all the ingredients for the dressing.
• Heat the oil in a frying pan; press each slice of cheese in the flour, coat on both sides.
• When the oil is really hot, add the slices to the pan, fry them approx one minute on each side, they have turn a deep golden color.
• Serve them with the dressing poured over and garnished with the coriander.

HALLOUMI WITH LEMONY LENTILS, CHICKPEAS & BEETS

Steps:

• Cook the lentils in a pan of boiling water for 20-25 mins or until just done. Meanwhile, squeeze the juice from one lemon into a bowl. Add the onion and scrunch together with a pinch of salt to pickle slightly. Set aside.
• Finely zest the remaining lemon and set aside for the halloumi. Squeeze the juice into a jam jar or jug. Add the oil with a pinch of seasoning and the capers - shake well and set aside. When the lentils are ready, drain and tip into a large serving bowl with the chickpeas. Toss with the dressing straight away, then toss through the beets, parsley, pickled onions and their juice.
• Heat a frying pan over a medium heat and fry the halloumi for 1-2 mins each side or until golden brown. Toss with the lemon zest, then place on top of your salad to serve.