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Recipe by olive magazine

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1. Toss the tomatoes, red onion, garlic, lemon juice and olive oil in a bowl. Cook the Puy lentils until just tender, drain and add to the bowl. Season well and toss.
2. Grill the halloumi until golden. Stir the coriander through the lentils and serve with the halloumi.

Per serving

346 kcalories, protein 22.4g, carbohydrate 21.9g, fat 19.4 g, saturated fat 9.7g, fibre 4.2g, salt 2.32 g

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Results 1-20

• Cookery Book

  03 June 2008

  Cookery Book rated and commented on this recipe

  

  At last a scrummy salad! Even my carnivorous husband loved this one - and the leftovers tasted great for lunch the next day.

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• pennyh30

  24 June 2008

  pennyh30 rated and commented on this recipe

  

  This is YUMMY! I too live with a carnivor so I added some pan fried chorizo and it was delicious. Left overs are even better!

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• tastytash

  18 August 2008

  tastytash rated and commented on this recipe

  

  Absolutely scrumptious! My boyfriend wasn't impressed when I told him this is what was for dinner but once he started eating it, he couldn't get enough. It was delicious. The halloumi was perfect with the tomatoes and a nice generous squeeze of lemon juice to serve. I soaked the halloumi in cold water for a few mins before cooking so that it wasn't too salty and also added bacon for just a little bit more flavour. Leftovers made a great lunch the next day!

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• sugarplum

  06 September 2008

  sugarplum rated this recipe

  

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• sugarplum

  06 September 2008

  sugarplum commented on this recipe

  Absolutely loved this! Went down very well with friends at a mid-week meal. Chopped the onions first and soaked in the lemon juice (used a whole one) whilst the lentils were cooking to take a edge off them a bit. Served with sesame flatbeads: http://www.bbcgoodfood.com/recipes/1578/sesame-flatbreads?countView=false

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• cookingforgirls

  27 November 2008

  cookingforgirls rated and commented on this recipe

  

  This was disappointing. Coriander, halloumi cheese, and puy lentils are three of my favourite ingredients - I couldn't believe my luck when they were all three in the same recipe. But it was nothing special at all. I will try it again, because it was so easy. Next time I shall make sure the lentils are still warm when they are served, and fry the cheese in chilli before hand.

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• Bex

  15 December 2008

  Bex rated and commented on this recipe

  

  Yum! We do this on a bed of spinach, and sometimes add in bacon. Fry the cheese and add chilli if you like it hot!

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• Mimi

  22 December 2008

  Mimi commented on this recipe

  Lovely! I also macerated the onions and garlic in the lemon juice while the lentils cooked(half stock/half white wine). While still hot I added the oil and tossed in the lemon/onion/garlic mixture to combine. I added parsley and a touch of fresh oregano to the mix to liven it even more - delicious!!

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• Mimi

  22 December 2008

  Mimi rated this recipe

  

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• sixpointfour

  14 February 2009

  sixpointfour rated this recipe

  

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• Lynsey

  18 February 2009

  Lynsey rated and commented on this recipe

  

  Very nice although the portion is out as it only served 2 people.

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• spoonfool

  24 February 2009

  spoonfool rated and commented on this recipe

  

  Made this for dinner today and we all liked it a lot. Used green lentils instead of Puy - this worked fine but probably I overcooked them a bit. I doubled the quantity of lentils and tomatoes, and added chorizo to the halloumi during the grilling. This was enough for two adults (with second helpings) and a child. We had a soup-bowl left overs of the tomatoes and lentils. Some chilli would add zing but it was still very good without it. Would definitely make this again.

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• Tora

  16 May 2009

  Tora rated and commented on this recipe

  

  Made this using green lentils, dusting the cheese with chili powder before frying it, and followed the advice to leave the onion and garlic in the lemon juice for a bit longer. Turned out yummy. BF and I are probably little pigs though, for this was just enough for the two of us...

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• katfood

  05 June 2009

  katfood commented on this recipe

  This was really tasty. I added chorizo as others suggested and it really made it. It might have been a bit bland otherwise. It was ok for lunch for 4 with warm flatbreads and salad but not enough for evening meal for 4. Really delicious though.

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• amber

  09 June 2009

  amber rated and commented on this recipe

  

  loved it!! I served it with pittas and some salami. I also stirred in some salad leaves to lighten it. Husband and son also loved it. Was a bit lazy (long day at work!!) I used a tin of puy lentils for ease.

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• kaird

  10 June 2009

  kaird rated and commented on this recipe

  

  I made a variation, i.e. used what I had in the fridge and the cupboard. So we had a few cherry tomatoes, some griddled courgettes, spring onions and lots of chopped parsley and mint (as well as the garlic, lemon, halloumi and olive oil). I cooked the lentils in white wine and vegetable bouillon. Our grills a bit rubbish so I cooked the halloumi on the griddle too. A lovely supper - and a good storecupboard staple.

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• Biscuit Brown

  11 June 2009

  Biscuit Brown rated and commented on this recipe

  

  This is delicious! I have always steered clear of Halloumi as it looks so unappetising, but this recipe has converted me. It is also a really useful store-cupboard recipe, the Halloumi keeps for ages in the fridge so it is easy to throw together mid-week without having to think about it.

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• mother*ship

  16 August 2009

  mother*ship rated and commented on this recipe

  

  Love this recipe, the salty halloumi is the perfect foil for sweet tomatoes and earthy lentils.

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• CarrieOn

  22 August 2009

  CarrieOn commented on this recipe

  Very easy to throw together and delicious. The lentil "base" makes a nice change from pasta salads or cous cous. Will deffo make again.

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• marianne

  29 August 2009

  marianne commented on this recipe

  i can't get halloumi here so used goats cheese instead altered the dressing to an oliveoil, balsamic vinegar, lemon, some honey and mustard one and added some chorizo and lemon thyme the different flavours just sing together

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Ingredients

• 250g cherry tomatoes , halved
• ½ red onion , finely sliced
• ½ garlic clove , crushed
• ½ lemon , juiced
• 1 tbsp olive oil
• 150g Puy lentils
• 250g pack halloumi cheese , cut into chunks
• a small bunch coriander , roughly chopped

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 30 minutes

Vegetarian

Ingredients

• 250g cherry tomatoes , halved
• ½ red onion , finely sliced
• ½ garlic clove , crushed
• ½ lemon , juiced
• 1 tbsp olive oil
• 150g Puy lentils
• 250g pack halloumi cheese , cut into chunks
• a small bunch coriander , roughly chopped

Per serving

346 kcalories, protein 22.4g, carbohydrate 21.9g, fat 19.4 g, saturated fat 9.7g, fibre 4.2g, salt 2.32 g

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