Halloumi and Lentil Salad with a Sweet Chilli Dressing

Halloumi takes on flavours really well and the Thai sweet chilli sauce adds such a nice flavour against the salty, creamy halloumi and earthy lentils. I always replace a block as it’s a quick healthy chuck together lunch. The other thing I keep in the cupboard is a box of puy lentils. I have learnt such a good tip when cooking lentils or grains like couscous, I add 1/4 – 1/2 of a vegetable stock to the cooking liquid. Doing this adds so much more flavour.

Ingredients (serves 2)

For the salad

  • 100g puy lentils, rinsed
  • 1/2 vegetable stock cube
  • 150g good quality halloumi, sliced into 1cm slices
  • Small bag of salad leaves

For the dressing

  • 3 tbsp sweet chilli sauce
  • Juice of 2 limes
  • 1/2 garlic clove, peeled and minced


  1. Give the lentils a good rinse. Place them in a saucepan and cover with 2 thirds of water. Crumble in the stock cube. Place the saucepan over a medium heat, bring to the boil then reduce to a simmer. Cook stirring occasionally for about 20 minutes or the stock has evaporated. Rinse again and set aside.
  2. Place the halloumi slices into a dry saucepan. Fry for a couple of minutes on both sides or until browned, drain on kitchen paper.
  3. Make the dressing by adding all the ingredients to a jar or bowl. Shake or whisk to combine.
  4. Assemble the salad by sharing the salad leaves between 2 serving dishes. Spoon over the drained lentils, stack the halloumi on top and drizzle over the dressing.

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