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Halloumi, lentil & all the herbs salad

A sharing platter of halloumi, lentil & all the herbs salad

Halloumi, lentil & all the herbs salad

Name: Halloumi, lentil & all the herbs salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: 3 tbsp mango chutney plus 1 tsp; 2 tbsp apple cider vinegar; 3 tbsp olive oil plus ½ tsp; 500g cooked puy lentils; 1 red onion finely sliced; 100g cherry tomatoes halved; ½ cucumber seeds scraped out and cut into chunks; 2 celery sticks finely sliced; 20g mint leaves picked; 30g basil leaves picked; 30g parsley roughly chopped; 225g halloumi cut into chunky cubes; ¼ tsp chilli powder

Helena Busiakiewicz

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Serves 4

Easy

Prep: 15 mins

Cook: 5 mins

A star rating of 4.5 out of 5.30 ratingsRate

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Make this delicious halloumi and lentil salad for a quick and easy midweek meal. It's customisable with lots of soft herbs – use any you have to hand

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

3 tbsp mango chutney

plus 1 tsp
2 tbsp apple cider vinegar
3 tbsp olive oil

plus ½ tsp
500g cooked puy lentils
1 red onion

finely sliced
100g cherry tomatoes

halved
½ cucumber

seeds scraped out and cut into chunks
2 celery sticks

finely sliced
20g mint

leaves picked
30g basil

leaves picked
30g parsley

roughly chopped
225g halloumi

cut into chunky cubes
¼ tsp chilli powder

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Nutrition: Per serving

kcal493
fat25g
saturates11g
carbs34g
sugars11g
fibre10g

high
protein28g
salt2.19g

Method

step 1

Put the 3 tbsp mango chutney, apple cider vinegar and 3 tbsp olive oil in a large bowl. Season well with salt and pepper. Add the lentils, red onion, tomatoes, cucumber, celery and all the herbs and mix well to combine.
step 2

Heat the remaining ½ tsp oil in a small frying pan on a medium heat, add the halloumi and cook for 4-5 mins until crispy and golden all over. Mix through the remaining 1 tsp mango chutney and the chilli powder, then toss to coat. Remove from the heat.
step 3

Serve the lentil salad topped with the crispy glazed halloumi.

Recipe from Good Food magazine, August 2025

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A star rating of 4.5 out of 5.30 ratings

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