Beluga Lentil Salad with Halloumi Croutons
Discover a vibrant and satisfying Beluga Lentil Salad, a dish that masterfully balances earthy textures with bright, fresh flavors. Featuring tender, protein-rich beluga lentils as its base, this salad is elevated by the irresistible crunch of golden-fried halloumi cheese 'croutons'. It's a remarkably versatile meal, perfect for a light lunch, a sophisticated side, or a fulfilling vegetarian main course.
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Servings
4 servings
Keywords
Why This Recipe Delivers
- A symphony of textures, from tender lentils and crisp arugula to golden, chewy halloumi.
- Packed with plant-based protein and fiber, making it incredibly satisfying and nutritious.
- Ready in under an hour, perfect for a wholesome weeknight meal or impressive entertaining.
- Features a vibrant, fresh flavor profile with tangy capers and bright cherry tomatoes.
- Visually stunning, making it an excellent centerpiece for any dining occasion.
Ingredients
- 200g (1 cup) beluga lentils, rinsed well
- ½ medium (approx. 75g) yellow onion, peeled but root intact
- 1 large clove (approx. 5g) garlic, smashed
- 1 bay leaf
- 30ml (2 tablespoons) extra virgin olive oil, plus more for drizzling
- 60ml (4 tablespoons) red wine vinegar
- Salt, to taste
- Freshly ground black pepper, to taste
- 225g (8 oz, about 4 cups) arugula leaves
- 300g (1 pint) cherry tomatoes, halved
- 225g (8 oz) halloumi cheese, cubed into 1-2 cm (½-¾ inch) pieces
- 60g (4 tablespoons) capers, drained well
- Your best quality olive oil, for drizzling
- Balsamic vinegar, for drizzling
Instructions
- Begin by meticulously checking the beluga lentils for any tiny stones or debris, then rinse them thoroughly under cold running water until the water runs clear. Transfer the rinsed lentils into a medium pot, add 350ml (1 ½ cups) of fresh water, the half yellow onion with its root intact, the smashed garlic clove, and the bay leaf.
- Bring the pot to a vigorous boil over high heat, leaving it uncovered. Once boiling, reduce the heat to medium-low, allowing it to simmer gently with the lid slightly ajar to prevent over-foaming. Continue to cook for approximately 20 minutes.
- Start checking the lentils for doneness around the 15-minute mark. The goal is for them to be just barely tender, offering a delightful al dente, slightly toothsome texture. If they are still too firm, continue cooking and check every few minutes thereafter. Do not overcook, as mushy lentils will detract from the salad's texture.
- Once the lentils have reached the desired tenderness, carefully fish out and discard the onion, garlic clove, and bay leaf. Drain the lentils exceptionally well using a fine-mesh sieve, ensuring no excess water remains. Place the warm, drained lentils into a mixing bowl.
- To the warm lentils, add 15ml (1 tablespoon) of extra virgin olive oil, 30ml (2 tablespoons) of red wine vinegar, and a generous pinch of salt. Gently stir to combine, allowing the lentils to absorb the flavors for 5-10 minutes. Taste the lentils; you may wish to add the remaining 15ml (1 tablespoon) of olive oil and 30ml (2 tablespoons) of red wine vinegar for a brighter, tangier profile, which is highly recommended for optimal flavor. Set aside, or refrigerate if preparing ahead of time.
- While the lentils are cooling or resting, prepare your serving plates. Scatter a generous bed of fresh arugula leaves evenly across four individual salad plates. Place one-quarter of the seasoned beluga lentils into the center of each arugula bed, then artfully arrange the halved cherry tomatoes around and over the lentils.
- Heat 5ml (1 teaspoon) of olive oil in a large non-stick skillet over medium heat. Once the oil is shimmering, carefully place the cubed halloumi cheese into the pan in a single layer, ensuring not to overcrowd. Fry the halloumi, turning the cubes frequently with tongs, until they achieve a beautiful, light golden-brown crust on all sides. This process usually takes 5-7 minutes.
- As soon as the halloumi croutons are golden and crispy, immediately distribute them evenly among the four prepared salad plates, placing them atop the lentils and tomatoes. Follow this by spooning 15g (1 tablespoon) of well-drained capers onto each salad.
- To finish, drizzle each plate generously with a small amount of your finest quality olive oil and a touch of aged balsamic vinegar. Grind a fresh burst of black pepper over each salad before serving immediately. Enjoy this delightful combination of textures and flavors.
Tools You’ll Need
- Medium pot with lid
- Fine-mesh sieve
- Large non-stick skillet
- Mixing bowl
- Tongs
- Chef's knife
- Cutting board
Essential Success Tips
- Do not overcook the lentils; they should remain slightly firm and toothsome to provide a pleasant texture contrast in the salad.
- Ensure the halloumi is patted dry before frying to achieve the best golden-brown crust.
- Use high-quality olive oil and balsamic vinegar for drizzling, as their flavors will significantly impact the final dish.
- Adjust the amount of red wine vinegar and salt to your personal preference after tasting the seasoned lentils.
- Serve the salad immediately after assembling and adding the warm halloumi croutons for optimal temperature and texture.
Professional Cooking Secrets
- To infuse more depth into your lentils, consider adding a sprig of fresh thyme or a small piece of dried kombu to the cooking water. This subtle addition enhances their natural umami without overpowering the dish.
- For perfectly seared halloumi every time, preheat your pan thoroughly and use just enough oil to coat the bottom. This ensures a crisp exterior without excessive greasiness.
- Elevate the flavor profile by lightly toasting a few pine nuts or slivered almonds and scattering them over the finished salad for an extra layer of crunch and nuttiness.
Notes
- Storage: Leftover lentil salad can be stored in an airtight container in the refrigerator for up to 3 days. It's best to store the halloumi separately and re-crisp it in a dry skillet before adding to the chilled salad, or simply enjoy it cold.
- Variations: Feel free to add other fresh vegetables such as thinly sliced cucumber, roasted bell peppers, or crumbled feta for additional flavor and texture. A squeeze of fresh lemon juice can also brighten the dressing.
Frequently Asked Questions
Can I prepare the lentils ahead of time?
Yes, the beluga lentils can be cooked, seasoned, and stored in an airtight container in the refrigerator for up to 3 days. This makes meal prep much quicker on the day you plan to serve the salad.
What can I substitute for halloumi cheese?
If halloumi is unavailable or you prefer an alternative, pan-fried feta cheese (which will be softer) or even a firm plant-based cheese substitute can work. For a non-cheese option, roasted chickpeas or toasted nuts can provide a similar textural crunch.
Are beluga lentils interchangeable with other lentil types?
Beluga lentils are ideal for salads due to their firm texture and ability to hold their shape after cooking. While brown or green lentils can be used, they may become softer and lose some structural integrity, affecting the overall mouthfeel of the salad.
Nutrition Facts (Per Serving)
Calories: 480, Protein: 28g, Fat: 30g, Carbs: 35g, Fiber: 12g (per serving, estimated)
Allergy Information
Contains dairy (halloumi cheese). This recipe is naturally gluten-free; however, always check ingredient labels to ensure no cross-contamination, especially with lentils or other packaged goods.
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