Photo by Mahmoud Salem on Pexels
Warm Halloumi Salad with Lemony Puy Lentils and Toasted Walnuts
Puy lentils in lemon and Dijon dressing with parsley and toasted walnuts, served over oiled spinach with pan-fried halloumi.
- 200 g Puy lentils
- 225 pack Halloumi cheese
- 50 g Walnuts
- 100 g Baby spinach
- ½ bunch Fresh parsley
- 2 medium Lemon
- 1 tsp Dijon mustard
- 2 medium Shallots
- 6 tbsp Olive oil
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Add to a shopping listHow the shopping list works →- Step 1
Cook the Puy lentils according to package instructions until tender but still holding their shape (approx. 20-25 minutes). Drain well.
- Step 2
While lentils cook, prepare the dressing: Finely chop the shallots. In a small bowl, whisk together the juice of 1 lemon, 1 tbsp olive oil, Dijon mustard, salt, and pepper.
- Step 3
Toss the warm, drained lentils immediately with the dressing and the finely chopped parsley. This allows the lentils to absorb the flavour. Set aside.
- Step 4
Toast the walnuts: Place the walnuts in a dry frying pan over medium heat. Toast for 3-4 minutes until fragrant. Roughly chop and set aside.
- Step 5
Prepare the halloumi: Slice the halloumi into 8 even slices. Wipe the frying pan clean, add 2 tbsp olive oil, and heat over medium-high heat. Pan-fry the halloumi slices for 2-3 minutes per side until deeply golden brown and slightly softened.
- Step 6
Assemble the salad: In a large bowl, lightly toss the baby spinach with 1 tbsp of olive oil and a squeeze of lemon juice. Divide the spinach among 4 plates.
- Step 7
Spoon the lemony lentil mixture over the spinach. Top each serving with 2 slices of warm halloumi and a generous sprinkle of toasted, chopped walnuts. Serve immediately.
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