High-protein lentil salad with halloumi

High-protein lentil salad with halloumi: a quick, hearty salad with Puy-style lentils, halloumi, rocket, pepper, olive oil and balsamic vinegar.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 15 min
• Total time: 25 min
• Calories: 480 kcal per serving
• Protein: 34 g
• Fat: 26 g
• Carbs: 28 g

Ingredients

• 1 tin Puy-style lentils
• 200 g halloumi
• 1 handful of rocket
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 pepper
• 1 pinch of black pepper

Method

You’ll need: frying pan · chopping board · knife · mixing bowl · sieve

1. Rinse the Puy-style lentils in a sieve under cold water and leave to drain well.
2. Cut the pepper into small dice and pick through the rocket if needed.
3. Take the halloumi out of its packet, pat it dry and cut it into slices.
4. Fry the halloumi in a frying pan without any extra fat until golden brown on both sides.
5. Mix the Puy-style lentils with the pepper, rocket, olive oil, balsamic vinegar and black pepper in a bowl.
6. Arrange the lentil salad on plates and serve the fried halloumi straight on top.

Good to know

A salad like this takes very little effort and still feels like a proper meal. Warm, salty, fresh – exactly the kind of combination that never gets boring.

Swaps

Halloumi → feta made from sheep's or goat's milk (still plenty of protein; in pregnancy, use cheese made from pasteurised milk) | Puy-style lentils → chickpeas (also provide fibre) | Rocket → baby spinach (milder flavour, provides folate) | Balsamic vinegar → lemon juice (fresher, and without the added sugar some balsamic products contain)

Allergens

Contains milk (halloumi). For children, serve in small pieces that are easy to chew; in pregnancy, choose halloumi made from pasteurised milk.