Cook the Puy-style lentils in water until soft but still with a slight bite. Then drain and leave to cool briefly.
Wash the cucumber, red pepper and fresh mint. Chop the cucumber and pepper into small pieces and finely chop the mint.
Stir the apple cider vinegar, lemon juice, olive oil, salt and pepper into a dressing. Mix the Puy-style lentils with the cucumber, pepper and mint in a bowl and fold in the dressing.
Pat the halloumi dry and cut it into pieces. Fry in a little olive oil in a frying pan until golden brown on both sides.
Leave the salad to sit briefly and toss it gently once more before serving.
Put the lentil salad on plates and top with the warm halloumi. Serve with a little extra mint and a squeeze of lemon juice.
Good to know
A salad like this fills you up without feeling heavy. Warm, fresh and nicely savoury – just the kind of food that's on the table fast.
Swaps
Halloumi → feta made from sheep's or goat's milk (crumblier, also with plenty of protein); Puy-style lentils → green lentils (similar fibre content and a pleasant bite); mint → parsley (milder, with vitamin K); olive oil → avocado oil (stable at high heat, with monounsaturated fats)
Allergens
Contains milk from the halloumi; well suited to children if you go easy on the cheese because of its salt content, and in pregnancy only with pasteurised halloumi.
