Lentil Salad with Halloumi
Warm Puy lentils in a Dijon-lemon vinaigrette under strips of grilled halloumi — protein and fiber in the same bowl, and it holds four days.
- Servings
- 4
- Prep
- 10 min
- Cook
- 20–25 min
- Tags
- high-protein · high-fiber · vegetarian · meal-prep · lunch
Method
The lunch that justifies the batch-cook Sunday. Puy lentils hold their shape and their bite where other lentils collapse, the warm vinaigrette soaks in while they’re still hot, and grilled halloumi on top makes it feel like a proper plate instead of meal prep.
Method
1. Lentils
Simmer the Puy lentils for 20–25 minutes until tender but still holding their shape. Drain.
2. Vinaigrette
Whisk the olive oil, lemon juice, and Dijon, then stir through the finely diced shallot.
3. Halloumi
Grill the halloumi slices 1–2 minutes per side until golden and blistery.
4. Assemble
Toss the warm lentils with the vinaigrette, pile into bowls, and top with the halloumi and soft herbs. Keeps 4 days in the fridge.
Notes
- Dress the lentils while they're warm — they drink the vinaigrette in properly. Cold lentils just wear it.
- Holds 4 days in the fridge. If anything, it's better on day two.
- Diet note — Puy lentils bring protein and fiber in the same package, which is exactly the pairing the weekly plan leans on.