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My Haloumi Lentil Salad Recipe

This is a simple Haloumi and Lentil Salad that is a great meal on its own or if you prefer you can add grilled chicken or chorizo for all of you meat lovers. Perfect for a Summer BBQ as a side as well. Haloumi is a good cheese for grilling or putting on the BBQ because unlike most other cheeses it retains its shape and will not melt. It’s also a great source of calcium and protein.

Be careful when buying haloumi as some brands are so salty they’re inedible. Look out for a genuine import from Cyprus. If you’re buying it by weight from the deli section ask to try it before you buy. Because of its robust texture and strong flavour, a little goes a long way – you don’t need much and can therefore cut down fat intake.

This fresh and healthy salad is packed with the goodness of brown lentils that are high in potassium, calcium, zinc, niacin and vitamin K, and are rich in dietary fibre, lean protein, folate and iron. Tomatoes, parsley and cucumbers provide vitamin C, biotin, molybdenum, and vitamin K. They are also a very good source of copper, potassium, manganese, dietary fibre, vitamin A (in the form of beta-carotene), vitamin B6, folate, niacin, vitamin E, and phosphorus.


  • sprinkle of ground coriander seeds

  • 1 can brown Lentils rinsed and drained

  • 2 Lebanese cucumbers chopped

  • 1 packet mixed medley tomatoes, halved

  • handful of baby rocket leaves

  • 1/4 cup red onion finely chopped (optional)

  • small handful of chopped parsley

  • 1 lemon zested and juiced

  • 1 packet haloumi

Cut the haloumi into thin wedges or strips and brush a large frying pan or a barbecue flat plate with a little olive oil. Fry the haloumi gently on a medium heat until it is a delicious golden brown.

In a bowl combine the baby spinach, rocket, ground coriander seeds, washed brown lentils, onion, chopped cucumber, tomatoes, parsley and lemon zest.

Drizzle with lemon juice and olive oil. Toss to combine. Season with salt and pepper.


Merry Christmas

Suzanne The Lifestylist

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