Lentil Salad with Sun-dried Tomatoes and Halloumi Cheese

  • 40 minutes for preparation time and 15 minutes for cooking time

    Preparation Time

  • easy

    Difficulty Level

  • 4


Lentils were part of the human diet even since the Neolithic Age. According to archaeological findings, they were consumed up to 9,500-13,000 years ago. Lentils contain many nutrients and have the second highest protein content among all legumes. In Greece, lentils are usually used in soups, but lately their use in salads becomes more and more popular.


For Vegetarians

  • 500 gr lentils
  • 1 onion, cut into two halves
  • 2 bay leaves Sunspices
  • 16 sun-dried tomatoes, chopped
  • 200 gr baby spinach, roughly chopped
  • 4 halloumi cheese slices
  • 8 tbsp olive oil
  • 4 tbsp balsamic vinegar
  • 1 tbsp honey
  • Salt and pepper


  1. In a saucepan, we boil enough water. When boiled, we add the onion, the bay leaves and the lentils and we cook for 35-40 minutes, until the lentils are tender. We strain them and, if we want, we rinse them under cool water.
  2. In a bowl, we put the lentils, the sundried tomatoes and the spinach, we add salt and pepper and mix. In a small bowl, we put the olive oil, the balsamic vinegar and the honey and we whisk very well. We add the vinaigrette to the salad and mix.
  3. We brush the halloumi cheese with olive oil and we heat a frying pan until hot. When heated, we put the cheese into the frying pan and cook it until golden. Using a spatula, we flip it over so that the other side becomes golden. We serve the salad in plates and we put a halloumi cheese slice on top of each salad.

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