30-Minute Grilled Halloumi and Lentil Salad
A fresh, protein-packed salad combining earthy brown lentils with crisp vegetables, bright mint, and tangy lemon dressing, topped with warm golden-grilled halloumi cheese. The charred cheese contrasts beautifully against the cool, herbaceous salad base. Perfect for lunch, light dinners, or meal prep. This version highlights the halloumi's squeaky texture and mild flavor by grilling rather than frying, keeping the dish lighter while maintaining that signature caramelized exterior.
Ingredients
- 1 ¾ lb brown lentils canned, drained and rinsedgreen lentils1:1neutral
slightly firmer texture, similar flavor
- 1 small red onion, sliced thinly
- 1 whole Lebanese cucumber, halved lengthwise and sliced
- 2 whole tomatoes, chopped
- ½ cup fresh mint, shredded
- 1 ½ tablespoons lemon juice
- 1 tablespoon extra virgin olive oil
- 2 ¼ cups halloumi cheesefeta cheesesame weightvegetarianadds dairy
feta will soften more when grilled, reduce cook time to 1 minute per side
Full guide → - 2 tablespoons all-purpose flour
- cooking sprayolive oil1 tablespoon totalneutral
brush on instead; adds richness
Instructions
- 1
Combine drained lentils, sliced red onion, cucumber, tomatoes, and mint in a bowl
- 2
Whisk lemon juice and olive oil together, pour over salad, and toss to coat
- 3
Heat a grill pan over medium heat
- 4
Slice halloumi lengthwise into 8 even pieces and pat dry with paper towels
- 5
Lightly dust each slice with flour and shake off excess
- 6
Working in batches, spray one side of cheese with cooking spray and place oiled-side down on the grill pan
- 7
Cook for approximately 2 minutes until the bottom is golden
- 8
Spray the top side, flip over, and cook for 2 minutes until golden
- 9
Transfer to paper towels to drain
- 10
Serve grilled halloumi immediately on top of the lentil salad
Tips
Pat halloumi completely dry before flouring and grilling to achieve a golden crust instead of a steamed surface.
Prepare the salad ahead of time but add the grilled halloumi just before serving to keep it warm and maintain its texture.
Good to Know
Store leftover salad (without halloumi) in an airtight container in the refrigerator for up to 3 days. Grilled halloumi is best served fresh but can be reheated in a pan over low heat for 1-2 minutes per side.
Prepare the salad base and dressing up to 1 day ahead. Refrigerate separately. Grill the halloumi just before serving to ensure it stays warm and maintains its texture.
Serve immediately while halloumi is still warm. Works well as a vegetarian main course, light lunch, or side dish. Pairs with crusty bread or flatbread for a more substantial meal.
Common Mistakes
Do not skip patting halloumi dry to avoid steaming instead of grilling, which prevents crust formation.
Do not cook halloumi at high heat to avoid burning the exterior before the inside warms.
Do not dress the salad more than 30 minutes before serving to avoid wilting the vegetables and breaking down the mint.
Substitutions
feta will soften more when grilled, reduce cook time to 1 minute per side
Full guide →FAQ
Can I make this salad ahead?
Yes, prepare the salad components and dressing separately up to 1 day ahead. Combine them just before grilling the halloumi to keep vegetables fresh and prevent the mint from discoloring.
What if I don't have a grill pan?
Use a regular skillet or non-stick pan over medium heat. The halloumi will brown and cook the same way; you'll just lose the grill marks. You can also briefly pan-fry it until both sides are golden.
Can I freeze leftovers?
The salad base freezes poorly due to its high water content from fresh vegetables. Enjoy within 3 days refrigerated. Do not freeze grilled halloumi as it becomes rubbery when thawed.