A delightful and nutritious dish combining the earthy flavors of lentils with the creamy texture of grilled halloumi, perfect for a quick and satisfying meal.
Prepare the lentils by rinsing them under cold water and cooking them in a pot of boiling water until tender. Drain and let cool.
Cooking lentils with a bay leaf can enhance their flavor.
Chop the red onion, cucumber, and tomatoes into small, bite-sized pieces. Combine them with the cooked lentils in a mixing bowl.
Use a sharp knife to ensure clean cuts and preserve the vegetables' texture.
Add the lemon juice and olive oil to the lentil mixture. Toss well to coat evenly.
Adjust the dressing to taste by adding a pinch of salt or pepper.
Slice the halloumi into even pieces and pat dry with a paper towel. Lightly coat each slice with flour.
Drying the halloumi helps achieve a crispy exterior when grilled.
Heat a grill pan over medium heat. Grill the halloumi slices for 2 minutes on each side until golden brown.
Avoid overcrowding the pan to ensure even grilling.
Serve the lentil salad in bowls and top with the grilled halloumi. Garnish with fresh mint leaves.
Serve immediately to enjoy the halloumi while it's warm and crispy.
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