High-protein grilled halloumi with lentil and tomato salad

High-protein grilled halloumi with lentil and tomato salad: savoury halloumi, brown lentils, cherry tomatoes, garlic and balsamic in a quick, satisfying dish.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 15 min
• Total time: 25 min
• Calories: 520 kcal per serving
• Protein: 35 g
• Fat: 28 g
• Carbs: 32 g

Ingredients

• 1 tin (400g) brown lentils or Puy-style lentils
• 1 large garlic clove
• 1 spring onion
• 200g cherry tomatoes
• 200g Cypriot halloumi
• 1 tbsp extra virgin olive oil
• 1 tbsp ghee
• 2 tbsp dark balsamic vinegar
• Salt
• Black pepper

Method

You’ll need: frying pan · saucepan · chopping board · knife · sieve · spatula

1. Halve the cherry tomatoes, finely chop the garlic and tip the lentils into a sieve. Rinse them thoroughly under cold water and drain well.
2. Heat the olive oil in a pan and soften the cherry tomatoes with the garlic over a medium heat. Wait until the tomatoes soften and start to burst.
3. Add the lentils and deglaze with the balsamic. Simmer gently for a moment until everything comes together, then season with black pepper; only use salt if needed.
4. Pat the halloumi dry and slice it. Heat a frying pan until very hot, melt the ghee and sear the halloumi hard on the first side until a dark crust forms.
5. Turn the slices and fry the second side until crisp too. Meanwhile, slice the spring onion into thin rings.
6. Spoon the warm lentil and tomato salad onto plates, scatter with the spring onion and lay the grilled halloumi on top.

Good to know

When it needs to be quick but should still taste like a proper meal, this dish is a good choice. Warm, savoury and with plenty of bite. Exactly the kind of plate that's easy and satisfying.

Swaps

Halloumi → sheep's cheese or plain goat's cheese (often a little less salt and usually a little less processed) Ghee → extra virgin olive oil or grass-fed butter (works well for frying over a medium heat, no seed oils) Dark balsamic vinegar → fresh lemon juice or cider vinegar (usually less sugar, fresher flavour) Tinned brown lentils → home-cooked Puy-style lentils (fewer additives, easier to control the bite and salt)

Allergens

Halloumi contains milk, so it isn't suitable for people with a milk protein allergy (the ghee also contains milk). Because it's salty and firm, give young children only suitably sized pieces; during pregnancy, pasteurised halloumi is generally fine.

Frequently asked questions

Which nutrients are in brown lentils?

Brown lentils provide fibre, plant protein, folate, iron, magnesium and potassium. The exact amounts vary a little by variety and processing.

Is halloumi special because of its salt content?

Yes, halloumi is usually much saltier than many other cheeses. If you're sensitive to salty food, go very easy on extra salt in the rest of the dish.

What does garlic bring to the dish?

Garlic contains sulphur compounds such as allicin, which are responsible for its aroma and typical sharpness. Cooked gently with the tomatoes, it turns milder and rounder.

Are cherry tomatoes OK with a sensitive stomach?

That varies from person to person. With a sensitive stomach or reflux, the acidity and skins can play a role here too.

Why do lentils and halloumi go well together?

Lentils provide iron, folate and magnesium, among others, and halloumi adds protein, calcium and vitamin B12. The result is a dish with a broad mix of nutrients.