Spinach Lentil Salad with Crispy Halloumi

Salads are never just a side for me. I’m perfectly happy when a salad is hearty enough to stand on its own as a main meal—and this spinach lentil salad with crispy halloumi does exactly that.

With tender spinach, earthy green lentils, and juicy cherry tomatoes as a base, the star of the show is golden, pan-fried halloumi. It’s warm, comforting, and has that irresistible salty bite that makes you want to go back for more. Quick to put together, it’s perfect for lunch, a light dinner, or even as a crowd-pleasing side for a larger spread.

Spinach lentil salad topped with golden crispy halloumi slices and cherry tomatoes

Ingredients

• 200 grams fresh spinach, roughly chopped

• 225 grams halloumi cheese, sliced

• A handful of cherry tomatoes, halved

• 1 cup cooked green lentils (boiled and rinsed)

• Olive oil for frying

Dressing:

• 3 tablespoons extra virgin olive oil

• Juice of ½ lemon

• 1 teaspoon honey (optional)

• Salt and freshly ground black pepper to taste

Instructions

Slice the halloumi into 1-centimeter thick pieces.

Tip: For the crispiest golden edges, always heat your pan first. Place a non-stick pan over medium heat and let it warm up for a minute or two. Add a little olive oil and let it shimmer, then add the halloumi slices. This helps seal in the cheese’s moisture and keeps it from sticking.

Fry the halloumi for 2–3 minutes on each side until golden and crispy. Set aside.

In a small bowl, whisk together olive oil, lemon juice, honey (if using), salt, and black pepper.

Place the chopped spinach, cherry tomatoes, and cooked green lentils (make sure they’ve cooled slightly if freshly boiled) in a large bowl. Drizzle with the dressing and toss gently to coat.

Top with the warm halloumi slices and serve immediately.