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

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
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Salads
Cuisine English, French
Servings 4 people
Calories 511 kcal


  • 2 saucepans
  • mixing bowl
  • grill


  • 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


  • 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.


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