Quick, simple and full of flavour, this halloumi and puy lentil salad makes an ideal lunch or a light midweek dinner. Tender puy lentils are tossed with peppery rocket, then finished with hot, golden slices of griddled halloumi and delicate folds of prosciutto for a satisfying contrast of textures and tastes. You can cook the lentils from dried or speed things up with microwave-ready sachets of puy lentils if you prefer.
This recipe feels especially fresh in spring and early summer — bright leafy greens and warm lentils make it light but still comforting. It comes together quickly: while the lentils finish cooking, heat a griddle or frying pan and sear the halloumi until it forms a crisp, golden crust. Pile everything together, drizzle with good olive oil and serve straight away.
Serve with crusty bread or a simple green salad, and pair it with a light red wine or sparkling water for a relaxed lunch or easy evening meal. The components are versatile, so you can adapt the salad for vegetarians, add extra protein, or swap leaves depending on what you have on hand.
Halloumi and lentil salad ingredients
- ½ cup dried puy lentils (or a sachet of microwave puy lentils)
- 2 large handfuls of rocket leaves
- 8 slices of halloumi
- 4 slices of prosciutto
- olive oil
How to make halloumi and lentil salad
- Cook the puy lentils — rinse the lentils briefly, then place them in a saucepan with roughly three times their volume of water. Add a pinch of salt, bring to the boil, then reduce the heat and simmer, covered, for 25–30 minutes until tender but not falling apart. If using a microwave sachet, follow the packet instructions for a much quicker option.
- Keep warm — drain the lentils and return them to the pan off the heat, loosely covered, to stay warm while you cook the cheese.
- Griddle the halloumi — heat a griddle pan or non-stick frying pan over a high heat. Lightly brush the halloumi slices with olive oil and sear each slice for a minute or two on each side, until golden brown and crisp on the edges.
- Combine with rocket — fold the rocket leaves through the warm lentils so the greens wilt slightly but retain some bite.
- Assemble — divide the lentil and rocket mixture between plates, top with the hot halloumi slices and drape the prosciutto in small folds over the salad.
- Finish — drizzle with a little extra virgin olive oil and season with freshly ground black pepper. Serve immediately.
Make halloumi and lentil salad your way
- Vegetarian option — omit the prosciutto and add a handful of toasted pine nuts or seeds for crunch.
- More protein — swap the prosciutto for grilled salmon or poached chicken for a heartier meal.
- Leaf swap — if you don’t like rocket, baby spinach or mixed salad leaves work well and soften nicely with the warm lentils.
- Cheese alternatives — if you prefer not to use halloumi, try crumbled feta or thin Parmesan shavings for a sharper, saltier finish.
- Seasoning ideas — finish with a squeeze of lemon or a splash of balsamic for extra brightness, or add chopped fresh herbs such as parsley or mint to lift the flavours.
This recipe is forgiving and perfect for using up pantry staples. Leftover cooked lentils keep well in the fridge for a couple of days and can be reheated gently before tossing with the greens. Halloumi is best served hot from the pan, so cook it just before serving to preserve its texture.
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Quick lunch of lentils with halloumi and prosciutto
Serves 2
5 minutes
25 minutes
30 minutes
A quick and easy light lunch or midweek dinner, ready in about 30 minutes from scratch and even faster if you use pre-cooked lentils.
Ingredients
- ½ cup dried puy lentils (or a sachet of microwave puy lentils)
- 2 large handfuls of rocket leaves
- 8 slices of halloumi
- 4 slices of prosciutto
- olive oil
Instructions
- Cook the puy lentils: rinse them and add to a saucepan with three times their volume of water. Season lightly with salt, bring to a boil, then simmer with the lid on for 25–30 minutes until tender.
- Drain and return the lentils to the pan to keep warm while you griddle the halloumi.
- Heat a griddle pan over high heat and quickly sear each slice of halloumi on both sides until golden.
- Mix the rocket through the warm lentils and divide between plates.
- Top with the griddled halloumi and draped prosciutto slices.
- Drizzle with olive oil and serve straight away.
Nutrition Information:
Yield: 2
Serving Size: 1
Amount Per Serving (approx):
Calories: 568
Total Fat: 37g
Protein: 45g
Nutritional values are approximate and will vary depending on exact ingredients and portion sizes. Calculate your own values if you have specific dietary needs.
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Save this halloumi and lentil salad idea for later — it’s quick, flexible and delicious!
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