Recipe by THV mom ♥︎
Prep
10m
Cook
20m
Total
30m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Rinse the lentils thoroughly under cold water using a fine-mesh strainer.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
2
M
I
130
g
Dried mountain lentils, or brown/green lentils (3/4 cup)
390
ml
Water, for cooking lentils (2 1/2 cup)
200
g
Halloumi cheese, cut into cubes
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Fat
45g
Saturates
16g
Carbs
48g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
This salad is easy to customize! Use feta or grilled tofu instead of halloumi for a different protein. Replace lentils with quinoa, bulgur wheat, or chickpeas. Add fresh mint along with the parsley for extra freshness. Try pecans, almonds, or pine nuts instead of walnuts. Toss in some baby spinach, arugula, or diced cucumber for extra vegetables. Add a squeeze of lemon juice to the dressing to make it more refreshing. Macros are provided for reference (of course, the accuracy of these can vary due to adaptations of the ingredients or slightly different amounts/portion sizes), but at THV we don't obsess over numbers — No stress. No guilt. Just nourishment🌱💪🏻💕!
Only visible to you
Made it?
Cancel
Recipe by THV mom ♥︎
Prep
10m
Cook
20m
Total
30m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Rinse the lentils thoroughly under cold water using a fine-mesh strainer.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
2
M
I
130
g
Dried mountain lentils, or brown/green lentils (3/4 cup)
390
ml
Water, for cooking lentils (2 1/2 cup)
200
g
Halloumi cheese, cut into cubes
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Fat
45g
Saturates
16g
Carbs
48g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
This salad is easy to customize! Use feta or grilled tofu instead of halloumi for a different protein. Replace lentils with quinoa, bulgur wheat, or chickpeas. Add fresh mint along with the parsley for extra freshness. Try pecans, almonds, or pine nuts instead of walnuts. Toss in some baby spinach, arugula, or diced cucumber for extra vegetables. Add a squeeze of lemon juice to the dressing to make it more refreshing. Macros are provided for reference (of course, the accuracy of these can vary due to adaptations of the ingredients or slightly different amounts/portion sizes), but at THV we don't obsess over numbers — No stress. No guilt. Just nourishment🌱💪🏻💕!
Only visible to you
Made it?
Cancel
