Mediterranean Lentil & Roasted Vegetable Salad
👩🍳 Step-by-Step Instructions:
- Simmer the Lentils: Place your rinsed lentils into a small pot and cover them with 3 cups of water. Bring to a boil, then reduce the heat to a gentle simmer. Cook uncovered for 15–20 minutes until they are tender but still hold their shape beautifully (avoid overcooking them into mush!). Drain excess water and let them cool slightly.
- Roast the Vegetables: Pre-heat your oven to 400°F (200°C). Toss your chopped zucchini half-moons and carrot rounds in a bowl with 2 tablespoons of olive oil, salt, and pepper. Spread them evenly onto a baking sheet. Roast for 20 minutes, flipping halfway through, until they develop those gorgeous caramel, charred edges captured in .
- Sear the Cheese: While the vegetables are roasting, heat a dry, non-stick skillet over medium-high heat. Add your sliced halloumi cheese slabs. Sear for 1–2 minutes per side until a beautiful golden-brown crust forms. Remove from the heat and slice into bite-sized pieces.
- Whisk the Dressing: In a small glass jar or bowl, whisk together the extra virgin olive oil, fresh lemon juice, minced garlic, dried oregano, and a pinch of salt and pepper until emulsified.
- Assemble the Salad: In a large mixing bowl, combine your cooked lentils, the warm roasted carrots and zucchini, the seared halloumi pieces, and a mountain of freshly chopped parsley.
- Toss and Serve: Pour the zesty dressing over the top and gently toss everything together using large spoons. Ensure the dressing evenly coats the lentils and vegetables. Serve it warm, at room temperature, or chilled!
