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Home Warm lentil salad with roasted carrot and seared halloumi

Warm lentil salad with roasted carrot and seared halloumi

Vegetarian Warm Bistro Salad Quick Gluten-free Halloumi Lentils

A warm salad is not a side dish — it's a full meal at its best. Roasted carrot with a lightly charred edge, halloumi that sizzles into the pan and lentils that hold everything together. For dishes like this you need a good frying pan without a non-stick coating , because only a hot stainless-steel pan gives you that real crust. All ready in under 35 minutes, and guaranteed something to be proud of.

x_ckl_recipe_markerWarm lentil salad with roasted carrot and seared halloumi A rich warm salad full of texture and flavour. Roasted carrot, seared halloumi and lentils come together in a zesty lemon-cumin dressing. How to make a warm lentil salad with roasted carrot and seared halloumi? Main course Mediterranean 2 people 10 min 25 min 35 min

Preheat the oven to 200°C. Peel the carrots and slice them on the diagonal into pieces about 1 cm thick. Arrange them on a baking tray, drizzle with olive oil, sprinkle with cumin, salt and pepper and roast for 20 to 25 minutes until the edges are lightly charred.
Meanwhile cook the green lentils according to the package instructions (or use canned cooked lentils, rinsed and drained). Keep them warm.
Cut the halloumi into slices about 1 cm thick and pat them dry with kitchen paper. A dry surface gives the best crust.
Heat the frying pan over high heat until it's very hot. Add a splash of olive oil and fry the halloumi slices for 2 minutes per side without touching them. They should develop a deep golden, crispy crust. Then set them aside.
Make the dressing: mix olive oil, lemon juice, a teaspoon of honey, half a teaspoon of cumin and a pinch of chili flakes in a small bowl. Whisk briefly and season with salt and pepper.
Toss the warm lentils with the arugula and half the dressing in a large bowl. The heat from the lentils will wilt the arugula slightly, just right.
Divide the lentil mixture among plates. Arrange the roasted carrot and the seared halloumi on top. Spoon the remaining dressing over and garnish with pomegranate seeds and fresh mint leaves.
Serve immediately while everything is still warm or lukewarm. Enjoy.

Vegetarian Warm Bistro Salad Quick Gluten-free Halloumi Lentils 400 g halloumi 500 g carrots 250 g green lentils (dried) or 400 g canned cooked lentils 80 g arugula 4 tbsp olive oil (for frying and roasting) 1.5 tsp ground cumin Chili flakes to taste Salt and freshly ground black pepper For the dressing: 3 tbsp olive oil 2 tbsp fresh lemon juice 1 tsp honey 0.5 tsp ground cumin Pinch of chili flakes Salt and pepper To garnish: pomegranate seeds Handful of fresh mint leaves Frying pan (Ø 28 cm, stainless-steel) Baking tray Oven Saucepan Cutting board Chef's knife Small mixing bowl Kitchen paper Large serving bowl Frying Pan Without Non-Stick Coating frying-pan-without-non-stick-coating Mixing Bowl mixing-bowl Chopping Board chopping-board Chef's knife chefs-knives Beka Frying pan Cicla stainless steel Ø 28 cm – suitable for all heat sources – without non-stick coating Beka Koekenpan Beka Frying pan Cicla stainless steel Ø 20 cm – suitable for all heat sources – ceramic non-stick coating Beka Koekenpan Blackwell Frying pan carbon steel Ø 20 cm – without non-stick coating Blackwell Koekenpan De Buyer Frying pan Lyonnaise Carbon Plus - Sheet steel - ø 32 cm - without non-stick coating De Buyer ["Koekenpan"] Warm salad with seared halloumi and roasted vegetables foodies-warm-salad-with-seared-halloumi-and-roasted-vegetables Warm bistro salad with seared steak and roasted vegetables foodies-warm-bistro-salad-with-seared-steak-and-roasted-vegetables Courgetti with Avocado-Pesto and Burrata foodies-courgetti-with-avocado-pesto-and-burrata Steak with red wine sauce and rosemary foodies-steak-with-red-wine-sauce-and-rosemary

Recipe

Warm lentil salad with roasted carrot and seared halloumi

A rich warm salad full of texture and flavour. Roasted carrot, seared halloumi and lentils come together in a zesty lemon-cumin dressing.

Course	Main course
Kitchen	Mediterranean
Servings	2 people

Preparation time

Preparation time	10 min
Time in oven	25 min
Total	35 min

Equipment

Frying pan (Ø 28 cm, stainless-steel)
Baking tray
Oven
Saucepan
Cutting board
Chef's knife
Small mixing bowl
Kitchen paper
Large serving bowl

Ingredients

400 g halloumi
500 g carrots
250 g green lentils (dried) or 400 g canned cooked lentils
80 g arugula
4 tbsp olive oil (for frying and roasting)
1.5 tsp ground cumin
Chili flakes to taste
Salt and freshly ground black pepper
For the dressing: 3 tbsp olive oil
2 tbsp fresh lemon juice
1 tsp honey
0.5 tsp ground cumin
Pinch of chili flakes
Salt and pepper
To garnish: pomegranate seeds
Handful of fresh mint leaves

How to make a warm lentil salad with roasted carrot and seared halloumi?

Preheat the oven to 200°C. Peel the carrots and slice them on the diagonal into pieces about 1 cm thick. Arrange them on a baking tray, drizzle with olive oil, sprinkle with cumin, salt and pepper and roast for 20 to 25 minutes until the edges are lightly charred.
Meanwhile cook the green lentils according to the package instructions (or use canned cooked lentils, rinsed and drained). Keep them warm.
Cut the halloumi into slices about 1 cm thick and pat them dry with kitchen paper. A dry surface gives the best crust.
Heat the frying pan over high heat until it's very hot. Add a splash of olive oil and fry the halloumi slices for 2 minutes per side without touching them. They should develop a deep golden, crispy crust. Then set them aside.
Make the dressing: mix olive oil, lemon juice, a teaspoon of honey, half a teaspoon of cumin and a pinch of chili flakes in a small bowl. Whisk briefly and season with salt and pepper.
Toss the warm lentils with the arugula and half the dressing in a large bowl. The heat from the lentils will wilt the arugula slightly, just right.
Divide the lentil mixture among plates. Arrange the roasted carrot and the seared halloumi on top. Spoon the remaining dressing over and garnish with pomegranate seeds and fresh mint leaves.
Serve immediately while everything is still warm or lukewarm. Enjoy.

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The key to a good seared crust is a blazing hot pan and a dry ingredient. Stainless steel absorbs heat quickly and holds it well, so halloumi and vegetables will brown rather than steam. Make sure your pan is at temperature before anything goes in, and don't touch the food until it releases on its own.

This salad is also delicious with chickpeas instead of lentils, or with a handful of roasted walnuts for extra bite. Got meat-eaters at the table? Replace the halloumi with thin strips of entrecôte — you can sear those beautifully in a hot stainless-steel pan too. Serve with a piece of good bread and you have a complete meal.

Related products

Beka Frying pan Cicla stainless steel Ø 28 cm – suitable for all heat sources – without non-stick coating

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Beka Frying pan Cicla stainless steel Ø 20 cm – suitable for all heat sources – ceramic non-stick coating

In stock

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Blackwell Frying pan carbon steel Ø 20 cm – without non-stick coating

De Buyer Frying pan Lyonnaise Carbon Plus - Sheet steel - ø 32 cm - without non-stick coating

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€68,95

Related categories

Frying Pan Without Non-Stick Coating

Mixing Bowl

Chopping Board

Chef's knife

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