Meet your new fave vegetarian salad: beet and lentil salad with halloumi cheese! A hearty salad made with lentils, beets, apples, grilled halloumi and topped with a chimichurri sauce. It’s simply DELISH!
This Beet and Lentil Salad is:
- Hearty vegetarian salad.
- Gluten-free.
- So damn good! The perfect sweet & savoury combo.
Ingredient List – Beet and Lentil Salad with Halloumi
- Lentil: choose dry brown lentils. It’s the base of the salad.
- Beets: you can buy them already cooked and sealed at the grocery store. If you want to cook them yourself: remove stems and place them in a pot filled with water. Bring to a boil, reduce heat and let it simmer for 30 minutes. When they’re cooked through, let them cool down completely and remove the skin.
- Apple: I love to use Royal gala, but feel free to choose you favorite variety.
- Halloumi cheese: to add a salty flavour.
- Chimichurri sauce: a mix of fresh herbs (parsley or any herbs you like), olive oil, red wine vinegar and garlic.
Dry Lentils vs Canned Lentils?
I prefer to use dry lentils when making a salad. This way, you can make sure they’re al dente and they will add a lot of texture to the salad. I find that canned lentils are often over cooked.
How to Grill Halloumi Cheese?
- First, remove from packaging and cut into slices.
- In a non-stick pan over medium heat, add halloumi slices and make sure you leave enough space between them.
- Cook for 2-3 minutes until golden and flip on the other side for another minute or so.
Beet and Lentil Salad with Halloumi
2
servings10
minutes20
minutes30
minutesMeet your new fave vegetarian salad: Beet and lentil salad with halloumi cheese ! A hearty salad made with lentils, beets, apples, grilled halloumi and topped with a chimichurri sauce.
Ingredients
1 cup of dry brown lentils
2 cooked beets*, cut into cubes
1 apple, cut into cubes
½ cup of fresh herbs (parsley, coriander, etc)
5 tbsp of olive oil
2 tbsp of red wine vinegar
½ garlic clove, minced
A pinch of red pepper flakes
150-200g of halloumi cheese, cut into slices
Instructions
- Cook the lentils. In a small saucepan, add the lentils and cover with water. Bring to a boil, reduce heat and let it simmer for 15 minutes. Make sure they are al dente. Rinse with cold water to stop the cooking process.
- Prepare the chimichurri sauce. Finely shred the fresh herbs. In a small bowl, whisk the olive oil with the red wine vinegar. Add shredded fresh herbs, garlic, red pepper flakes, and ¼ tsp of salt.
- Grill the halloumi cheese. In a non-stick pan over medium heat, add halloumi slices and make sure you leave enough space between them. Cook for 2-3 minutes until golden and flip on the other side for another minute or so.
- In a big bowl, mix the cooked lentils with beets and apple. Add half of the sauce to the salad and mix again.
- Transfer the salad into plates, add grilled halloumi cheese on top. Drizzle with the remaining sauce.
Notes
- This recipe yields 2 portions. Feel free to double the quantities to get 4 portions.
- Beets: you can buy them already cooked and sealed at the grocery store. If you want to cook them yourself: remove stems and place them in a pot filled with water. Bring to a boil, reduce heat and let it simmer for 30 minutes. When they’re cooked through, let them cool down completely and remove the skin.
