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Not interested in eating a cold salad in the middle or winter but still want to be healthy? Then toss that icy iceberg and try this high protein, Lentil Halloumi Salad instead.
Served hot or cold, this hearty salad will keep you full and happy. It’s packed with plant based sources of protein and fiber, which are essentially for helping us stay satisfied. Roasted broccoli, Brussels sprouts, and onions pair deliciously well with the creamy tahini dressing, tender black lentils, and salty halloumi cheese. It’s also easily made vegan with just a few, simple substitutions.
Since these vegetables also hold up well in the fridge, it works perfectly for meal prep. It tastes great straight out of the fridge or after being warmed up for a minute in the microwave.
Get your greens on without turning blue by making this Lentil Halloumi Salad!
If you make this recipe or any others on my blog, tag me in a photo on Instagram @figisisters . I would love to see your recreation!
Makes About 3 Servings
105 g - Dry Black Lentils - Rinsed and picked over
255 g - Brussels Sprouts - Quartered
500 g - Broccoli Florets
300 g - Red Onion - Sliced
84 g - Halloumi Cheese - Sliced - Sub vegan paneer, vegan feta, olives, or omit for vegan*
1 tbsp - Kosher Salt - Plus more to taste
½ tbsp - Black Pepper
½ tsp - Garlic Powder
¼ tsp - Cayenne Pepper - Optional
Oil or Cooking Spray
700 ml (3 cups) - Water
42 g - Tahini
14 g - Honey - Sub maple syrup for vegan
10 g - Dijon Mustard
1 tbsp - Lemon Juice
½ tsp - Kosher Salt - Plus more to taste
½ tsp - Black Pepper - Plus more to taste
Preheat the oven to 425F. Prep a large baking sheet with parchment paper.
Place brussels sprouts, broccoli florets, and red onion on baking sheet. Coat in oil or cooking spray. Sprinkle over salt. Roast in the oven for 20-25 minutes or until edges begin to brown.
Remove vegetables from the oven. Sprinkle over pepper, garlic powder, and cayenne. Mix and roast for another 5 minutes. Remove from the oven and allow to cool.
Meanwhile, bring water to a boil. Add lentils and reduce to a simmer. Cook for 25-27 minutes or until lentils are tender*. Drain and add them to cold water to stop the cooking process. Drain and set aside.
In a pan over medium-high heat, using non-stick method of choice (i.e. oil, nonstick cookware, cooking spray), add halloumi. Cook for 3-4 minutes or until golden brown. Flip and cook for another 1-2 minutes.
Remove from heat, allow to cool. Cut halloumi into bite sized pieces.
In a small bowl, mix together dressing ingredients.
To assemble, add vegetables and lentils to bowls or tupperware. Top with halloumi.
When ready to serve, pour over dressing and enjoy.*
Store salad in the fridge for up to 4 days.
If using vegan feta or olives, do not saute.
Be careful not to overcook the lentils.
I recommend keeping the dressing separate until ready to serve.