Ginger Lime Fried Halloumi & Herbed Lentil Winter Salad
Ingredients
Units
Scale
For the Marinade/Dressing:
- 2 limes (1 zested, both juiced)
- 2-inch knob of fresh ginger, grated
- 2 tablespoons extra virgin olive oil
- Big pinch of salt
- 1 teaspoon honey
For the Halloumi:
- 1 block halloumi, cut into 1/4-inch slices
- Half of the marinade
For the Salad:
- 1 cup green lentils
- 1 head cilantro, stems and leaves finely chopped
- 5–6 mint leaves, torn
- 1/4 cup roasted pine nuts
- Large handful of arugula, finely torn
- 1/3 cup pomegranate arils
Instructions
- Prepare the Marinade/Dressing: In a small bowl, whisk together the lime zest, lime juice, grated ginger, olive oil, salt, and honey.
- Marinate the Halloumi: Place the halloumi slices in a shallow dish and pour half of the marinade over them. Let them marinate for 15–20 minutes while you prepare the lentils.
- Cook the Lentils: Rinse the lentils and place them in a pot with 3 cups of water. Bring to a boil, then reduce the heat to a simmer. Cook for 20–25 minutes or until tender but not mushy. Drain and let cool slightly.
- Assemble the Salad: In a large mixing bowl, combine the cooked lentils, cilantro, mint, pine nuts, arugula, and pomegranate arils. Pour the remaining marinade over the salad and toss gently to combine.
- Fry the Halloumi: Heat a sauté pan over medium-high heat. Once hot, add the marinated halloumi slices. Fry for 1–2 minutes on each side until golden brown and crispy.
- Plate the lentil salad and top with the fried halloumi slices. Serve immediately for the best texture and flavor.
