This vegetarian dish celebrates some of our favorite summer farm stand vegetables in one light yet filling entrée! Sweet summer corn and tangy tomatoes play off the earthy, tender lentils. The salad is delicious served warm or cold.
Grilled halloumi cheese adds the perfect rich, salty finish to the fresh, bright flavors of the corn and lentil salad. Halloumi cheese (also know as Grilling Cheese) is a soft, curd-like cheese that, similarly to feta, does not melt. It was traditionally made in Cyprus using sheep's milk cheese. Halloumi is available at specialty markets and Whole Foods.
This dish is sure to become a summer favorite in your household!
1 cup cherry tomatoes, halved
½ red onion, finely sliced
1 clove garlic, crushed
1 lemon juiced
2 tbsp extra virgin olive oil
1 ¼ cups green lentils
½ cup cooked sweet corn, cut off the cob
1 pack halloumi cheese, cut into ¼” slices
Toss the tomatoes, red onion, 1 clove garlic, lemon juice and olive oil in a bowl with ½ tsp salt. Cook the lentils until just tender (around 15 minutes), drain and add to the tomato mixture. Season with salt and pepper to taste.
In a frying pan over medium heat, grill the halloumi slices 2-3 minutes per side or until golden.
Optional: Serve with sauteed Swiss chard as pictured above.
This recipe is a modified version of: https://www.olivemagazine.com/recipes/vegetarian/warm-puy-lentil-cherry-tomato-and-halloumi-salad/