Description
A fresh and vibrant salad combining protein-rich puy lentils with juicy cherry tomatoes, cucumber, and celery, all tossed in a tangy mango chutney dressing infused with fresh mint, basil, and parsley. The dish is topped with crispy, golden halloumi cubes glazed in a spicy mango chutney glaze, making for a satisfying and flavorful meal perfect for lunch or a light dinner.
Ingredients
Scale
Dressing and Salad
- 3 tbsp mango chutney
- 2 tbsp apple cider vinegar
- 3 tbsp olive oil
- 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
- Salt and pepper, to taste
Halloumi and Glaze
- 225g halloumi, cut into chunky cubes
- ½ tsp olive oil (for frying)
- 1 tsp mango chutney (for glazing)
- ¼ tsp chilli powder
Instructions
- Prepare the dressing and salad: In a large bowl, combine 3 tablespoons of mango chutney, 2 tablespoons of apple cider vinegar, and 3 tablespoons of olive oil. Season well with salt and pepper. Add the cooked puy lentils, finely sliced red onion, halved cherry tomatoes, cucumber chunks, sliced celery, and all the fresh herbs – mint, basil, and parsley. Mix thoroughly to combine all the flavors.
- Cook the halloumi: Heat the remaining ½ teaspoon of olive oil in a small frying pan over medium heat. Add the halloumi cubes and cook for 4 to 5 minutes, turning occasionally, until they are crispy and golden on all sides.
- Glaze the halloumi: Once the halloumi is cooked, reduce the heat and add 1 teaspoon of mango chutney along with ¼ teaspoon of chilli powder to the pan. Toss the halloumi cubes in this mixture to evenly coat them with the spicy chutney glaze. Remove from heat.
- Assemble and serve: Serve the lentil salad in bowls or on plates, topped with the crispy glazed halloumi cubes for a delicious contrast of textures and flavors.
Notes
- For a milder version, reduce or omit the chilli powder.
- Cook lentils ahead of time and refrigerate to save preparation time.
- Halloumi can be replaced with firm tofu for a vegetarian option without dairy.
- Serve with crusty bread for a more filling meal.
- Ensure the halloumi is cut into chunky cubes to prevent them from breaking apart during frying.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Frying
- Cuisine: Mediterranean
Keywords: halloumi salad, lentil salad, Mediterranean salad, mango chutney salad, healthy lunch, vegetarian salad, herb salad
