Fried Halloumi Lentil Salad

Does everyone else have a large number of dry ingredients taking over their pantry? Just me? During the month of September, I'm trying to take stock of what is in the pantry (currently three half-full boxes of lasagna noodles among other things), use those ingredients, and then restock going into the fall/winter. Lentils fall into that pantry category because we discovered two bags, I think I've used lentils once, lurking in the back of the pantry. Combined with low-cost halloumi at Trader Joe's the pantry-lurking lentils turned out pretty great although I now need to incorporate them into even more recipes.

It's a new CSA week: zucchini, breakfast radishes, hakurei turnips, assorted beans, parsley, ground cherries, and an assortment of tomatoes.

Recipe slightly adapted from The Almond Eater.

-1 cup uncooked lentils (I used a combination of green and red)
-4 cups water
-8 oz. halloumi (1 package), sliced
-1 tomato, largely diced
-1/4 cup red onion diced
-1 zucchini, thinly sliced
-Salt, pepper, and chili powder to taste
-Greek yogurt guacamole (I used some from Trader Joe's)

Cook the lentils according to package directions -- I separated mine by color and then cooked the red for way too long. Make sure you pay attention!

While the lentils cook, heat the oven to 350 and place the zucchini on a lined baking sheet in a single layer. Season with salt, pepper, and chili powder. Roast for 15 minutes.

In a large skillet fry the halloumi (I added a little cooking spray to the pan for the first set but didn't need it for the second set). Fry until golden brown on each side. Set aside and cook the diced red onion in the same skillet.

Serve the lentils topped with the cooked red onion, roasted zucchini, diced tomato, fried halloumi cheese and a pinch of salt. Top with the Greek yogurt guacamole.


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