Spinach Lentil Salad with Crispy Halloumi

Salads have always been more than a side dish in my kitchen. On busy days especially, I often build a bowl that’s filling enough to count as lunch or dinner on its own. This spinach and lentil salad is one of those meals I come back to when I want something fresh but still comforting.

A base of tender spinach, green lentils, and juicy cherry tomatoes makes it hearty without feeling heavy. The halloumi is pan-fried until golden and served warm on top, adding that familiar salty bite that makes the whole bowl feel complete. It comes together quickly and works just as well for an easy weekday meal as it does on a bigger table, shared alongside other dishes.

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

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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.