Vegetables Greens Arugula Grilled Halloumi and Lentil Salad Be the first to rate & review! Halloumi is a Cypriot cheese made from a mixture of goat’s, sheep’s and cow’s milk. The great thing about this cheese is that it doesn’t melt, so it’s perfect for frying and grilling. I’ve topped this Greek-inspired lentil salad with halloumi steaks, to add some cheesy saltiness to this hearty salad. - Anne Faber Slideshow: More Salad Recipes By Anne Faber Anne Faber F&W Digital Food Awards Winner Website Anne's Kitchen Profile The photos on London-based Anne Faber's blog have a whimsical, ultra-feminine feel, with easy-to-follow recipes for things like red velvet cupcakes sprinkled with hearts. "I want people to feel like, 'Hey, if Anne can make this, I can make it, too,'" she says. That spirit will inform her new television show, Anne's Kitchen, which she is blogging about from behind the scenes. The show will air in her native Luxembourg and feature Anne touring London neighborhoods and cooking British food. "British food has such a bad reputation," she says. "So through my blog and my show, I'm going to make my home country fall in love with it." Food & Wine's Editorial Guidelines Published on November 4, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Anne Faber Active Time: 25 mins Total Time: 1 hrs 5 mins Yield: 4 Ingredients 1 cup French green lentils 2 1/2 cups water 2 teaspoons powdered vegetable stock 1/2 red onion 2 tablespoons balsamic vinegar 4 tablespoons extra-virgin olive oil 1/2 cucumber 1 cup cherry tomatoes 1/3 cup pitted black olives 1 block halloumi (1/2 pound) 3 cups arugula Coarse sea salt Pepper Directions Rinse the lentils and put them into a saucepan with 2 1/2 cups of water and the powdered vegetable stock. Cover and bring to a boil; cook for 20 minutes, until all of the liquid’s absorbed. Put the lentils into a large serving bowl and leave to cool for 20 minutes. Once the lentils are cooled, finely chop the red onion and put it into a little bowl with the balsamic vinegar and olive oil. Season with salt and pepper; mix and set aside to macerate while preparing the vegetables. Dice the cucumber and cut the cherry tomatoes in half, then add them to the lentils with the black olives. Cut the halloumi into 8 slices. Heat a griddle pan and grill the halloumi slices on both sides until soft and charred in spots, about 2 minutes. Pour the olive-oil dressing onto the lentils, toss through the arugula and distribute the salad between four plates, topping each with two slices of grilled halloumi. Rate it Print