Warm Puy Lentil, Cherry Tomato and Halloumi Salad | sheerluxe.com
Favourites 35
Total Time: 30 Minutes
Serves 2


  • 250g of cherry tomatoes, halved
  • ½ red onion, finely sliced
  • ½ garlic clove, crushed
  • Juice of ½ lemon
  • 1 tbsp of extra-virgin olive oil
  • 150g of Puy lentils, rinsed
  • 150g of halloumi, cut into thick slices
  • Small bunch of fresh coriander, roughly chopped
  • Salt and freshly ground black pepper


  1. Toss the tomatoes, red onion, garlic, lemon juice and olive oil in a large serving bowl.
  2. Cook the Puy lentils in a pan of salted water for 20–25 minutes until just tender, then drain and add to the bowl. Season well and toss all the ingredients together.
  3. Preheat the grill, then grill the halloumi slices for a few minutes until golden. Stir the coriander through the lentils and serve with the halloumi.

The Modern Cheesemaker by Morgan McGlynn, White Lion Publishing, £25

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