Halloumi Salad (With Lentils and Broccoli)

French lentil and halloumi cheese salad

4 from 1 review

Looking for a simple and delicious way to serve halloumi? This halloumi salad is hearty enough for a meal and simple enough for a side dish. It is packed full of fiber, protein, and vegetables. Perfect for picnics, barbecues, and potlucks.


Units Scale


  • 1 cup dried lentils (I like French lentils)
  • 1 bay leaf
  • 2 sprigs of thyme
  • 1/4 cup of toasted walnuts
  • 3 Tbsp of cooking oil (divided, for frying)
  • 1 large head of broccoli (or two smaller ones), cut into bite-sized pieces
  • 2 cloves of garlic, finely diced
  • 1 block of halloumi cheese (about 250g), cubed
  • 2 tomatoes, chopped into bite-sized pieces


  • 1/4 cup of extra virgin olive oil
  • 2 Tbsp cider vinegar
  • 2 tsp Dijon mustard
  • 1/4 tsp salt, to taste
  • 1/4 tsp black pepper


  1. Boil the lentils with the bay leaf and thyme until they are just cooked (about 15 to 20 minutes). You want them to be still a bit firm. When they are done, strain and rinse with cool water to stop them from cooking.
  2. Mix the salad dressing ingredients in a large bowl. Toss with the cooked lentils and allow to marinate for at least 15 minutes.
  3. Prepare the rest of the ingredients while the lentils cook.
  4. Heat a large frying pan over medium heat. Add the walnuts to the dry pan and toss until just toasted (about 2 minutes).
  5. Remove the walnuts from the pan and set them aside. Heat 2 Tbsp of oil in the hot pan. Add the broccoli and garlic. Cover with a lid and cook until the broccoli is tender (5 to 7 minutes). Remove the broccoli from the pan and set aside.
  6. Add the remaining oil and fry the halloumi until it is golden. The halloumi will release a lot of liquid, so you will need to wait until the liquid has evaporated before the halloumi starts to brown.
  7. When you are ready to serve your salad, toss the lentils, broccoli, and tomatoes in the salad dressing. Adjust the salt and pepper, as needed.
  8. Scatter the halloumi and walnuts over the salad and serve immediately.


  • This salad is delicious as leftovers. Allow everything to marinate in the salad dressing and serve chilled.
  • Feel free to replace the halloumi with crumbled feta.
  • Halloumi and walnuts are often paired with honey. If you want to sweeten up your salad add 1 Tbsp of honey to the dressing.

Keywords: gluten free, one-pot meal, quick, easy, barbecue, picnic, potluck, summer, 30 minutes or less, egg free, sugar free, vegetarian