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Mediterranean Lentil Salad with Grilled Halloumi

A side dish or main, this zero waste salad adapts to all seasons. This recipe serves up big, bold flavours in a nourishing and addictive salad. I use farro in this version, but a gluten free grain can be substituted.

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 6 people
Course: Salad
Cuisine: Greek

Ingredients

  • 1/2 cup pitted green olives
  • 1/2 cup Italian parsley leaves
  • 1/2 cup fresh basil leaves or other mild fresh herb such dill, etc
  • 2 1/2 Tablespoons red wine vinegar
  • 1 teaspoon pure maple syrup
  • 3 Tablespoons extra virgin olive oil plus more for grilling
  • 1/2 teaspoon freshly ground black pepper
  • 2 cups cooked French lentils or green lentils
  • 1 cup cooked grains quinoa, rice, farro etc
  • 1 g haloumi cheese or feta
  • 1 bunch green onions or spring onions
  • 1 lemon thinly sliced

Instructions

Make the Green Olive Dressing
    Cup of Yum
  1. Finely chop the green olives and fresh herbs. If you're making a big batch, save time and use a food processor.
  2. In a small bowl, stir the minced olives and herbs together with the vinegar, maple syrup and olive oil. Add pepper; stir well to combine the dressing.
  3. In a large bowl combine the lentils and grains together with the green olive dressing. At this point the salad can keep in the fridge for up to 24 hours.
Get Grilling
  1. Preheat your grill or broiler, depending on the season. Toss the green onion with a little olive oil and spread onto a sheet pan, together with the sliced lemons.
  2. Slice the halloumi into two slabs and score a crosshatch in the top of each with a knife. Rub olive oil into the cuts on the cheese.
  3. Grill (or broil) onions, halloumi and lemons until they have a lovely char. The green onions will wilt and blister. The halloumi will take on a beautiful golden crust.
  4. Finely chop the grilled lemon slices. Roughly chop the green onion. Slice the halloumi into bite size pieces. All of these additions may be prepped in advance.
Assemble the salad.
  1. Stir the lemon and green onion into the lentil salad base. Heap onto a plate or platter. Top with sliced halloumi. Drizzle with olive oil and garnish with fresh herbs. Chive blossoms make a pretty addition. Serve at room temperature. The salad can also be covered, refrigerated, and held for several days.

Notes

  • Keep the salad gluten free by choosing a gluten-free whole grain such as quinoa or millet.
  • Add a little heat to the salad with a minced fresh chili.
  • For a recipe shortcut, use a green olive tapenade in place of the olive.
  • Salad can be prepped up to 24 hours ahead of time. Add the grilled haloumi on top just before serving.