Warm Lentil Salad w/ Halloumi Cheese, Oven Roasted Tomatoes & a Za'atar Vinaigrette
Cook time
Total time
Serves: Serves 2 - 4
  • 200g or 1¼ green lentils, rinsed well
  • 12-15 cherry tomatoes
  • 3 sprigs of green or spring onion (more or less to taste)
  • 100g of Halloumi cheese, chopped into 1 cm cubes
  • a handful of rocket leaves (or a mix of herbs)
  • 2 tablespoons za’atar mix
  • 1 lemon, juiced
  • 45 ml of extra virgin olive oil
  • Salt & pepper to taste
  1. Cover lentils with water and bring to a boil, then simmer for 15 minutes or till they are soft but not mushy. It’s best to read the directions on the carton/bag.
  2. Pre-heat over to 325F/160C/3G and pop the tomatoes in to a baking pan, drizzle with a little olive oil, sprinkle with some salt and bake till soft about 15 minutes.
  3. In the mean time, prep all the ingredients like chopping the green onions and Halloumi cheese.
  4. Lightly drizzle a chef pan with some olive oil and place on medium flame then add Halloumi cheese and let it crisp on each side for about 5 minutes.
  5. By now the lentils should be ready so drain them. Remove the tomatoes from the oven. Mix all the ingredients together then at the end add the rocket and enjoy with crispy Arabic bread or a side of grilled fish or chicken.
  6. Enjoy warm or cold.
Recipe by Bethany Kehdy at https://bethanykehdy.com/warm-lentil-salad-w-halloumi-cheese-oven-roasted-tomatoes-a-zaatar-vinaigrette/