Grilled halloumi green lentil salad recipe created for the lovely folks at David Lloyd Clubs.
I really like this recipe for two reasons; 1. its incredibly fast to make and ridiculously easy 🙂 and 2. it’s really healthy and screams of summer.
Grilled halloumi, or in this case I throw it in a frying pan, is cut really thick so you end up with a lovely charred crispy exterior and a molten soft center. If there is one bit of advice I’d give when it comes to cooking or grilling halloumi is to cut it thick, cook it on a high heat and fast! Nothing worse than dried out cooked halloumi..yuk!
Check out more recipes and videos from my food series with David Lloyd Clubs here.
The basis for this recipe is the green lentil salad, its got a split personality of sharpness and sweet and packed with lots of herbs. And yes, I cheat, I used tinned green lentils. For sure you can cook them in about 20 – 30 minutes and you don’t need to soak them first, but when you’re adding so many other flavours I don’t think you need to – especially if you want to make this in about 5 minutes.
I created my grilled halloumi and green lentil salad recipe as part of my food series with David Lloyd Clubs and I know you’ll love it! Check out the video below to see it in action and if you jump over to the David Lloyd Clubs blog you can get the full recipe HERE. No need to sign up or any of that malarky its right there for your reading pleasure!
If you’re into the lentil salad vibe – check my other recipe out with puy lentils and grapefruit – a total winner (and yes, if you want you can add some grilled halloumi to that one as well :))
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