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 

November 2015


Credit: © Anne Faber

Recipe Summary

25 mins
1 hr 5 mins


Ingredient Checklist


Instructions Checklist
  • 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.