Halloumi is delicious grilled or fried for a sandwich. It is so salty and rich tasting, best of all, it doesn’t melt allowing it to sit next to its more meaty neighbours on the barbecue.
It is also great diced up and fried for a warm salad. It provides a nice salty flavour in any hearty salad, and it is able to stand up to the sweetness of beets, the acidic tang of tomatoes and the full mouth flavour of roasted vegetables. Here is a salad that turns into a complete meal with the addition of lentils and walnuts. In fact, it’s more similar to a Buddha bowl than a salad, regardless, it’s the sort of salad that everyone would love finding on a potluck table. Crispy cheese is yummy!
- 2 bunches of broccoli
- 4 cloves of garlic
- 1 cup dried lentils
- 1 fresh bay leaf and sprig of thyme
- 2 chopped tomatoes
- ¼ cup of walnuts (toasted)
- ½ batch of halloumi cheese (about 250g)
- 3 tbsp cider vinegar
- extra virgin olive oil
- 1 tbsp mustard
- salt and pepper
- Cut the broccoli into even-sized pieces. Toss with olive oil, diced garlic and a sprinkling of salt and black pepper.
- Spread out in a single layer in a roasting tray. Roast at 400C for 20 to 25 minutes, or until the broccoli is cooked through and starting to brown on the outside.
- Boil the lentils with the bay leaf and thyme until cooked (about 20 to 30 minutes). You want them to be cooked, but still a bit firm.
- While the lentils and broccoli are cooking, make the dressing. Combine ½ cup olive oil, cider vinegar and mustard in a large salad bowl. Add ¼ tsp salt and ⅛ tsp ground pepper.
- When the lentils are done toss them into the salad bowl with the dressing. along with the broccoli and the walnuts.
- Pour 2 tbsp olive oil into a medium-sized, non-stick frying pan over medium heat. Chop the halloumi into small cubes and fry until golden.
- Scatter the halloumi and diced tomatoes over the salad and serve immediately.
-I don’t have tomatoes in my picture because I just can’t stomach buying a rubber ball masquerading as a tomato (it is winter at my house). But I definitely recommend adding a tomato.
-Thanks to Jamie Oliver for the original inspiration for this salad.