Warme linzensalade met geroosterde wortel en geschroeide halloumi

Ingredients

• 400 ghalloumi
• 500 gcarrots
• 250 g dried, or 400 ggreen lentils (or pre-cooked canned lentils)
• 80 grocket
• 4 tbspolive oil, for frying and roasting
• 1.5 tspground cumin
• to tastechilli flakes
• to tastesalt and freshly ground black pepper
• 3 tbspolive oil, for the dressing
• 2 tbspfresh lemon juice
• 1 tsphoney
• 0.5 tspground cumin
• a pinchchilli flakes
• to tastesalt and pepper
• to garnishpomegranate seeds
• a handfulfresh mint leaves

Instructions

1. 1

   Roast the carrots

   Heat the oven to 200°C. Peel the carrots and cut them diagonally into slices about 1 cm thick. Arrange on a baking tray, drizzle with olive oil, and season with cumin, salt and pepper. Roast for 20–25 minutes, until the edges are lightly charred.

2. 2

   Cook the lentils

   Meanwhile, cook the dried green lentils according to the packet instructions. If using canned lentils, rinse and drain them instead. Keep the lentils warm.

3. 3

   Prepare the halloumi

   Cut the halloumi into slices about 1 cm thick and pat them dry with kitchen paper. A dry surface helps them form a good crust.

4. 4

   Sear the halloumi

   Heat a frying pan over a high heat until very hot, then add a little olive oil. Fry the halloumi for 2 minutes on each side without moving the slices, until deeply golden and crisp. Set aside.

5. 5

   Mix the dressing

   In a small bowl, combine the olive oil, lemon juice, honey, 0.5 tsp cumin and a pinch of chilli flakes. Whisk briefly, then season with salt and pepper.

6. 6

   Dress the lentils

   Put the warm lentils and rocket in a large bowl and toss with half the dressing. The heat from the lentils should soften the rocket slightly.

7. 7

   Assemble and serve

   Divide the lentil mixture between plates. Top with the roasted carrots and seared halloumi, spoon over the remaining dressing, and garnish with pomegranate seeds and fresh mint. Serve straight away while warm or lukewarm.

What is a warm lentil salad?

This is a Mediterranean-inspired combination of lentils, vegetables, herbs and cheese, served warm rather than chilled. The recipe brings together earthy pulses, sweet roasted carrots and salty halloumi with a lively lemon and cumin dressing.

Its appeal is the mix of soft lentils, tender carrots and crisp-edged cheese, with rocket, mint and pomegranate adding freshness. The dressing ties those contrasts together without masking them.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1350 calories, 68g protein, 81g carbs, 91g fat.

The lentils provide most of the carbohydrates and a substantial share of the protein; halloumi adds protein as well as much of the fat and saturated fat. Olive oil also contributes considerable fat, while the carrots add carbohydrates and fibre. For a more balanced plate, serve a smaller portion of salad with extra leafy vegetables and lemon.

Choosing the lentils

Dried lentils: cooking them from dry gives you control over their texture; follow the packet timing and stop when they are tender but still hold their shape.

Canned lentils: rinse and drain them well, then warm them before tossing with the rocket. They are a convenient swap, though the salad will have a different lentil quantity from the dried version.

Roasting the carrots

Even slices: cut the carrots to a similar thickness so they cook at roughly the same rate. The diagonal cut gives broad surfaces that can take on colour in the oven.

Colour cues: roast at 200°C for 20–25 minutes, looking for tenderness and lightly charred edges. Spread the pieces out so they roast rather than steam.

Getting a good halloumi crust

Dry slices: pat the halloumi with kitchen paper before it goes into the pan. This reduces surface moisture and helps it brown.

Hot pan: give the pan time to heat, then leave each slice alone for 2 minutes per side. Moving it too soon can interrupt the golden crust; use a little of the olive oil listed for frying.

Balancing the dressing

Whisk the olive oil, lemon juice, honey, cumin and chilli together, then season with salt and pepper. The lemon brings acidity, while a little honey rounds it out.

Toss only half the dressing with the warm lentils and rocket at first. Keep the rest for the assembled plates so the carrots and halloumi also get a coating.

Serving the salad

The warm lentils gently soften the rocket, while the carrots and halloumi go on top to preserve their texture. Finish with pomegranate seeds and mint just before serving.

Serve it on its own as a filling meal, or alongside crusty bread if you want something to scoop up the dressing. It is best eaten while the components are still warm or lukewarm.

Recipe notes & tips

• Cut the carrots into evenly sized slices so they roast at a similar pace.
• Drain canned lentils thoroughly before warming them.
• Pat the halloumi dry just before frying for better browning.
• Let the pan get properly hot before adding the halloumi.
• Add the rocket to the lentils while they are warm, not piping hot.
• Keep the pomegranate and mint until the final garnish.

Variations

• Extra greens: add more rocket or another tender leafy salad green.
• Herb swap: use parsley in place of mint for a different fresh finish.
• More heat: increase the chilli flakes in the dressing to taste.
• Canned lentils: use the stated 400 g drained canned alternative for a quicker version.
• Citrus change: replace some of the lemon juice with orange juice for a softer, fruitier dressing.

Common mistakes to avoid

• Crowded carrots: they can steam instead of roast; spread them out across the tray.
• Uneven slices: thick pieces may stay firm while thin ones char; aim for slices about 1 cm thick.
• Wet halloumi: excess moisture can hinder browning; pat each slice dry before frying.
• Moving the cheese too soon: the crust may tear; leave the slices undisturbed for 2 minutes per side.
• Overdressing the lentils: the rocket can become too limp; start with half the dressing and add the rest over the plates.
• Serving too late: the halloumi loses its crisp edges as it sits; assemble and serve promptly.

How to store

Store leftover salad in a covered container in the fridge for up to 2 days. Reheat the lentils and carrots gently, and warm the halloumi briefly in a frying pan; the cheese may not regain its original crispness. Add fresh rocket, mint and pomegranate after reheating if available.

Frequently asked questions