Dinner

Halloumi, Lentil & Herb Salad with Mango Chutney Glaze Recipe

BySophie Carsel February 8, 2026February 8, 2026

Introduction

This vibrant Halloumi, Lentil & All the Herbs Salad is a refreshing mix of textures and flavors. The combination of tangy mango chutney, fresh herbs, and crispy halloumi creates a satisfying dish perfect for a light lunch or a colorful side.

A white oval plate with a blue rim holds a vibrant salad made of several layers, starting with a base of cooked black lentils scattered across the plate. On top, medium-sized golden brown grilled halloumi cheese cubes are spread evenly, interspersed with bright green fresh basil and mint leaves. Thin slices of red onion with a light purple hue are mixed throughout along with halved red cherry tomatoes adding pops of color. Light green celery slices add crunch, completing the layered look in a fresh, colorful mix. A white spoon rests on the side of the plate, partially covered by the salad. In the background, a small white bowl filled with basil leaves sits on a white marbled surface with blue accents. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tbsp mango chutney, plus 1 tsp
2 tbsp apple cider vinegar
3 tbsp olive oil, plus ½ tsp
500g cooked puy lentils
1 red onion, finely sliced
100g cherry tomatoes, halved
½ cucumber, seeds scraped out and cut into chunks
2 celery sticks, finely sliced
20g mint, leaves picked
30g basil, leaves picked
30g parsley, roughly chopped
225g halloumi, cut into chunky cubes
¼ tsp chilli powder

Instructions

Step 1: In a large bowl, combine 3 tablespoons of mango chutney, apple cider vinegar, and 3 tablespoons of olive oil. Season well with salt and pepper.
Step 2: Add the cooked lentils, red onion, cherry tomatoes, cucumber, celery, and all the herbs to the bowl. Mix everything well to combine.
Step 3: Heat the remaining ½ teaspoon of olive oil in a small frying pan over medium heat. Add the halloumi cubes and cook for 4-5 minutes, turning occasionally, until golden and crispy on all sides.
Step 4: Remove the pan from heat, then mix the remaining 1 teaspoon of mango chutney and the chilli powder with the halloumi, tossing gently to coat.
Step 5: Serve the lentil salad topped with the crispy glazed halloumi for a delicious and colorful meal.

Tips & Variations

For extra flavor, try adding a squeeze of fresh lemon juice to the dressing before mixing.
If you prefer a milder heat, reduce or omit the chilli powder.
Swap puy lentils with green or brown lentils if preferred, ensuring they are cooked but still firm.
Try adding toasted nuts such as almonds or walnuts for extra crunch.

Storage

Store any leftover salad and halloumi separately in airtight containers in the fridge for up to 2 days. Reheat the halloumi briefly in a pan to maintain its crispiness before serving. The salad is best enjoyed fresh but can be kept chilled and served cold.

How to Serve

A large white plate with a blue rim holds a colorful salad made of multiple layers including dark brown lentils scattered over the dish, golden-brown seared halloumi cheese cubes, halved bright red cherry tomatoes, thin purple-red slices of red onion, fresh green basil leaves, mint leaves, and celery slices. A white spoon rests on the right side of the plate, partly submerged in the salad. The plate is placed on a wooden surface with a white marbled texture, accompanied by a small white bowl with a blue rim containing fresh green basil leaves. There is a blue and white patterned cloth near the plate adding a touch of detail. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese instead of halloumi?

Halloumi is ideal for this recipe because it holds its shape when fried and has a salty flavor. If unavailable, try grilling paneer or firm tofu as a substitute, although the texture and taste will differ.

Are cooked lentils necessary, or can I use canned lentils?

You can use canned lentils to save time; just rinse and drain them well before adding to the salad. Make sure they are firm enough to hold their shape so the salad doesn’t become mushy.