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haloumi salad on large platter

Lentil and Halloumi Salad

The Home Cook's Kitchen
This lentil halloumi salad is a gorgeous, fresh, light and veggie packed salad. Perfect for any occasion. Emjoy as a main meal, or as a beautiful side dish.
5 from 10 votes
Prep Time 15 mins
Cook Time 5 mins
Total Time 20 mins
Course Main Course
Cuisine Australian
Servings 4 people
Calories 576 kcal


  • Small Fry Pan
  • Large chopping board
  • Salad Bowl
  • Sharp knife


  • 100 g spinach 3.5oz, can use any green mix
  • 1 large orange peeled and segmented
  • 1 lebanese cucumber diced
  • 1 medium carrot peeled into ribbons
  • 400 g can of lentils 14.5oz can
  • ½ red onion finely sliced
  • 180 g halloumi 6oz equivelant, sliced

Tahini Yogurt Dressing

  • ¼ cup greek style yogurt
  • 1 tablespoon tahini
  • 1 tablespoon lemon juice about half a lemon
  • 1 tablespoon water
  • salt and pepper to taste


  • Cook the halloumi - heat a small pan over medium heat, and add the halloumi. Cook 3-4 minutes, until browned, then flip and cook an additional 3-4 minutesl Halloumi should be lightly browned.
  • Make the tahini yogurt dressing by combing the dressing ingredients in a small bowl and whisking together until smooth. If the dressing is too thick, add a little more water.
  • To assemble the salad, add the salad greens to a large platter and top with the lentils. Then add the cucumber, red onion and carrot ribbons. Top with the orange segments and cooked halloumi.
  • Finish by drizzling the dressing over the salad, and add an additional crack of pepper.
Keyword Haloumi Salad, Lentil Salad