Gluten Free Summer Vegetable Lentil Salad

Halloumi & Lentil Salad

  • Vegetarian
For those long car journeys in the summer, a delicious dish with minimal mess and fuss is sure to keep back seat passengers going.
  • 30 MINS

    Cooking Time

  • Easy


  • 10 MINS

    Prep Time

  • 4 People


  1. Amount per Serving
Nutritional values Amount per Serving
Energy 347.43 kcal
Protein 19.2 g
Fat 23.73 g

  • 1 Knorr Vegetable Stock Cube
  • 250 g halloumi
  • 200 g green lentils
  • 250 g orange tomatoes
  • 1 garlic clove, crushed
  • juice of 1/2 lemon
  • 2 tbsp olive oil plus extra for drizzling
  • black pepper


  • 1 courgette, peeled into ribbons
  • 4 handfuls of rocket
  • 1 tbsp pumpkin seeds

  1. Add the lentils to a saucepan with 600ml of water. Bring to the boil then add the Knorr Vegetable Stock Cube. Leave to simmer uncovered on a high heat, stirring occasionally with a wooden spoon until the lentils are cooked and the water is almost completely absorbed, then drain well.

  2. Preheat oven to 160°C fan, Gas mark 4. Chop the orange tomatoes in half and place in an ovenproof dish. Sprinkle over pepper and drizzle with olive oil, then cook in the oven for 10 minutes.

  3. Place a griddle pan on a high heat. Slice the halloumi into 0.5cm thick slices and griddle until a little charred and soft. Break up into smaller pieces.

  4. Once cooked, mix the lentils, tomatoes and halloumi with olive oil, garlic and lemon juice. Add seasoning to taste if necessary.

  5. Assemble the salad on a plate and top with pumpkin seeds, rocket and courgette ribbons.

Tractor being driven in a farm collecting bay stacks

Little BIG difference tip

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