Halloumi Lentil Salad with Arugula

This flavourful halloumi and lentil salad is packed with fibre, veggies and is great for meal prep too. Serve it with a lemony za’atar dressing and soft boiled eggs for an extra protein boost.

French green lentils and I have a long history together. I just love using them in salads because they hold their shape so well, pack in lots of fibre and make for great leftovers or meal prep. And this salad is no different. This lentil salad has chopped halloumi that act as croutons, cherry tomatoes, cucumber, red onion and arugula. And the lemony za’atar dressing brings in more Mediterranean flavour that balances everything beautifully. I love topping this lentil and halloumi salad with jammy eggs for more protein and to keep me feeling full.

Ingredients

Here’s everything you’ll need to make this halloumi lentil salad.

• french lentils
• eggs (optional, to make it a bit more filling)
• extra virgin olive oil
• lemon
• za’atar
• honey
• cherry tomatoes
• red onion
• cucumber
• halloumi
• arugula
• parsley and/or mint

A Note on Za’atar Spice

So what is Za’atar exactly?

It’s the name of a spice mixture that is used as a condiment. It contains herbs such as oregano, thyme and/or marjoram, sumac, toasted sesame seeds and salt. It can also contain a few other ingredients depending on the region in the Middle East.

You can find the blend in well stocked grocery stores, online at Amazon, or you can make your own.

I love using it on vegetables, like in this sheet pan roasted veggies with Halloumi, air fryer chicken schnitzel, smashed roasted radishes with za’atar or this za’atar spiced ground lamb bowl with quinoa.

How to Make This Halloumi Lentil Salad

Bring a medium sized pot of salted water to a boil. Add the lentils, and reduce to a simmer. Cook for 20 to 24 minutes, until the lentils are cooked through and slightly al dente. Once finished cooking, drain excess water through a sieve and transfer to a large bowl.

While the lentils are cooking, bring a medium pot of water to a gentle boil. Carefully lower the eggs into the water using a slotted spoon and cook for seven to eight minutes. I find 7 1/2 minutes perfect. Set a timer so you don’t forget them! Fill a medium sized bowl with ice and cold water. Once the eggs are done cooking, remove with the slotted spoon and place in the ice bath until completely cool, about five minutes. Peel and set aside.

Make the dressing by whisking the oil, lemon juice and zest, za’atar, honey and salt together in a small bowl or large measuring cup. Set aside.

Prep the veggies by slicing the tomatoes in half and thinly slicing the red onion. Halve the cucumber lengthwise and scoop out the middle with the seeds (this will make the salad less watery). Then slice the cucumber into half moons. Add the veggies to the bowl with the lentils.

Heat a large cast iron skillet or griddle pan over medium heat. Once hot, add the halloumi slices and cook until lightly browned and crispy, about one to two minutes per side. Adjust the heat as needed to prevent the halloumi from burning. Remove the halloumi from the pan and chop into small, bite-sized cubes.

When ready to serve, add the arugula to the bowl with the lentils and veggies. Pour in about half to 3/4 of the dressing and toss to combine. Add in the halloumi and herbs and toss again gently.

Portion into large salad bowls (or pasta bowls) and top with the eggs. Drizzle a little more dressing over top and season with salt and pepper. Enjoy!

Tips

• Serve cold: this lentil halloumi salad is great served cold. It’s best to make this a little bit ahead of time and let it sit in the fridge before serving. This also allows time for the flavours to meld together more. But don’t add the arugula (and halloumi, see below) until you’re ready to serve.
• Prep: make the lentils ahead of time if you want to serve this cold right away.
• Mint & arugula: only add the mint and arugula when you’re ready to serve, as it will turn soggy.
• Don’t overcook the lentils: they should have a little bite to them, so it’s best not to overcook them. Keep an eye on them and taste test some around 20 minutes of cooking to be sure. The cook time can vary depending on the shelf life of the lentils.
• Cook the halloumi just before serving: if possible, cook the halloumi right before serving as this will allow for a better texture. Once halloumi sits after it’s been cooked it can turn a bit rubbery. It tastes best right after it’s been cooked. But don’t stress if you can’t, or if you’re meal prepping. I still eat it as leftovers the next day and don’t mind.

Substitutions

• Halloumi: although this salad is meant to be a halloumi and lentil salad, feel free to use feta in it’s place. Or check out my Greek lentil salad for a different version!
• Arugula: you can leave it out, or use another leafy green such as lacinato kale or baby spinach.
• Veggies: feel free to add or use different veggies such as shallot, pickled red onion, sun-dried tomatoes, olives, celery, shredded carrot, chopped bell peppers or zucchini.

Storage & Prep

Store leftovers in a sealed container in the fridge for up to three days. Keep the lentils and veggies separate from the greens (arugula) if you’re using it. Store separate from the dressing, or keep extra dressing for adding to the greens on the side.

Prep the lentils and eggs up to two days in advance. Chop the veggies up to one day in advance. Make the dressing a few days in advance and keep in the fridge.

More Salad Recipes to Try!

• Crispy Rice Salad with Salmon
• Farro and Asparagus Salad with Goat Cheese
• Roasted Broccoli & Feta Salad
• Summer Corn, Peach & Farro Salad
• Chickpea & Lentil Salad with Feta
• Greek Lentil Salad
• Lentil Salad with Kale & Feta

I hope you love this halloumi and lentil salad. If you make it please be sure to leave a comment and a rating below. I love hearing from you! Enjoy 🙂

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