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