Name: Broccoli, Halloumi & Lentil Salad [vegetarian]
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 200 g puy lentils; 200 g broccoli (I used tenderstem broccoli but small florets of broccoli work here too); 225 g halloumi; 5 sundried tomatoes in oil; 3 Tbsp capers; 1/2 red onion; 1 handful of pine nuts; 2 Tbsp chopped parsley leaves; 1 Tbsp extra virgin olive oil; 2 Tbsp lemon juice; 1 tsp Dijon mustard; 3 Tbsp extra virgin olive oil; 1 Tbsp rice vinegar; 1 garlic clove

5 from 1 vote

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This Broccoli, Halloumi & Lentil Salad is a quick and healthy recipe for an easy lunch or light dinner.

Broccoli, Halloumi & Lentil Salad [vegetarian] - The Flexitarian

This Broccoli, Halloumi & Lentil Salad is a quick and healthy recipe for an easy lunch or light dinner.

By cooking simultaneously the broccoli, lentils, and halloumi you can have it on the table in less than 30 mins.

Capers, sundried tomatoes, pine nuts, and parsley bring a lot of wonderful flavours, while the lemony vinaigrette adds the perfect tang to this spring salad. For a summer alternative try my grilled halloumi salad with nectarines.

I used rice vinegar here as it is milder and less acidic than regular vinegar. However, you can substitute with some white vinegar if needed.

You can serve this broccoli, halloumi & lentil salad straight away with any leftover still scrumptious in lunchboxes the next day.

Another must-try lentil recipe is my lentil tabbouleh salad. So light and refreshing!

Broccoli, Halloumi & Lentil Salad [vegetarian]

This Broccoli, Halloumi & Lentil Salad is a quick and healthy recipe for an easy lunch or light dinner.

5 from 1 vote

DieTARY CHOICEEgg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Iron Rich Recipes, Soya-Free Recipes, Vegetarian Recipes

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Prep Time 10

Cook Time 15

Total Time 25

Course Salads

Cuisine English, French

Servings people

Calories 511 kcal

Equipment

2 saucepans

mixing bowl

grill

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients

200 g puy lentils
200 g broccoli (I used tenderstem broccoli but small florets of broccoli work here too)
225 g halloumi
5 sundried tomatoes in oil
3 Tbsp capers
1/2 red onion
1 handful of pine nuts
2 Tbsp chopped parsley leaves
1 Tbsp extra virgin olive oil

FOR THE DRESSING:

2 Tbsp lemon juice
1 tsp Dijon mustard
3 Tbsp extra virgin olive oil
1 Tbsp rice vinegar
1 garlic clove

Instructions

Heat two saucepans filled with water. When boiling, add lentils to one and broccoli to the other.
Cook broccoli for 5-8 mins until cooked but still firm. Drain and set aside.
Cook lentils as per packet instructions for 10-12 mins. They should be cooked but still slightly firm. When done, drain and set aside. Toss 1 tablespoon of olive oil and leave to cool.
Slice halloumi and place under the grill until golden. Once done who can leave halloumi slices as they are or cut them into smaller chunks.
Whisk all the vinaigrette ingredients together. Check the seasoning.
Place broccoli, lentils in a salad bowl or serving dish. Add halloumi, sliced sundried tomatoes, capers, finely sliced red onion, pine nuts and chopped parsley leaves. Toss everything in the vinaigrette.

Nutrition

Serving: 250gCalories: 511kcalCarbohydrates: 34gProtein: 27gFat: 29gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gSodium: 873mgPotassium: 107mgFiber: 16gSugar: 2gVitamin A: 229IUVitamin C: 13mgCalcium: 607mgIron: 4mg

Find this recipe online:

Broccoli, Halloumi & Lentil Salad [vegetarian]

https://theflexitarian.co.uk/recipe-items/broccoli-halloumi-lentil-salad-vegetarian/

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Broccoli, Halloumi & Lentil Salad [vegetarian]