Puy Lentil & Halloumi Salad

This hearty salad is an absolute delight of flavours and textures. Puy lentils hold their shape brilliantly when cooked, making them the perfect choice for salads. This dish is really great on its own and also works wonderfully alongside other salads or protein choices.


  • 30 min
  • Serves 4


1 cup Puy Lentils, rinsed

1 garlic clove, diced

2 cups vegetable stock

Zest and juice of 1 lemon

1 head broccoli, cut into florets

180g halloumi cheese

Large handful fresh mint, roughly chopped

½ cup natural almonds, roughly chopped

Olive oil for roasting and dressing



Place the Puy lentils in a medium saucepan along with the diced garlic and vegetable stock. Bring to a boil and then simmer for 15-20 minutes with a lid slightly ajar, until the lentils are tender and the liquid has been absorbed.


Add the lemon zest, lemon juice and 3 tablespoons of olive oil to the lentils. Add half of the fresh mint. Toss well.


Preheat oven to 200 degrees Celsius. Drizzle the broccoli with olive oil and season well. Place on a lined ovenproof tray and roast for 20 minutes until the tips are browned.


Heat a glug of olive oil in a sauté pan over a medium heat. Cut the halloumi into slices and fry until golden brown on each side. Cut each slice in half.


Spoon the lentils onto a large plate or platter. Add the roasted broccoli and halloumi. Sprinkle with the remaining fresh mint and the almonds.

Serve immediately.

Created for the CareFillery by Kelly Gibney