This warm halloumi, lentil and kale salad is packed full of flavour and makes for a great mid-week meal. Plus, any leftovers make for a great lunch the next day too.

Requiring only 20 mins of prep time, and ready on your table in under an hour - this simple salad is packed full of nutritious ingredients that will fill you up, keeping you satisfied for longer.

For more halloumi recipes, check out our gallery which will give you all the inspiration you need if you're craving halloumi. Plus, find out who won our taste test in our best halloumi round up.

Yields: 4

Prep Time: 20 mins

Process Time: 20 mins

Total Time: 40 mins

Calories per Serving: 443


  • 2 tbsp.

    extra virgin olive oil. plus extra to drizzle

  • 2

    red onions, sliced

  • 1

    garlic clove, crushed

  • 2 tbsp.

    balsamic vinegar, plus extra to drizzle

  • 2 x 400g tins green lentils, drained and rinsed

  • 300 g

    cherry tomatoes, halved

  • 60 g

    baby kale

  • 250 g

    pack halloumi, cut into 8 slices


  1. Heat 11/2tbsp of the oil in a large pan and gently fry onions for 10-15min until golden. Add garlic and vinegar, fry for 1min, then stir in the lentils and heat for 4min. Stir through tomatoes and kale. Cover and take off heat.

  2. Meanwhile, heat a griddle pan over medium heat. Brush halloumi with remaining oil. Fry for 30sec on each side until charred. Divide warm lentil mixture among four plates. Top with halloumi and a drizzle of oil and vinegar.

Per Serving:

  • Calories: 443
  • Fibre: 9 g
  • Total carbs: 29 g
  • Sugars: 7 g
  • Total fat: 23 g
  • Saturated fat: 11 g
  • Protein: 26 g

2022-05-30T14:22:47Z dg43tfdfdgfd