05/18/2026
French Lentil and Pepper Salad with Crispy Halloumi
A Great Memorial Day Weekend Salad
Full recipe below or come in and pick up a recipe card (behind the registers by the Beans for Bags Jars)!
Halloumi, paneer and “bread” cheeses have the quality of being able to stand up to a good sear in a hot pan without melting. The inside of each slice softens, while the outside becomes crispy and browned. Here it tops a salad of nutty French lentils and sautéed sweet peppers, for a mix of textures and flavors.
Ingredients:
• 3/4 cup French lentils
• 3 tablespoons red wine vinegar
• 1 tablespoon honey
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 5 tablespoons extra virgin olive oil, divided
• 2 large bell peppers, cored, seeded and sliced
• 1/2 cup fresh basil, slivered
• 8 ounces halloumi cheese, 1/4-inch-thick slices
Preparation:
1. In a small pot, place the lentils and cover with water by 2 inches. Place over high heat and bring to a boil, then reduce the heat and simmer for about 20 minutes. The lentils should be tender, but not falling apart. Drain, but do not rinse. Reserve.
2. In a cup or medium bowl, whisk the red wine vinegar, honey, salt, pepper and 3 tablespoons of the olive oil. Reserve.
3. Place a large saute pan over medium high heat and drizzle in 1 tablespoon of olive oil. Add the peppers and stir until they sizzle and start to soften. Reduce the heat to medium low and cover the pan to steam the peppers for about 4 minutes.
4. When the peppers are softened, add the vinaigrette mixture to the pan and stir to coat, then add the lentils and carefully stir until warmed. Transfer to a serving bowl and cover to keep warm.
5. Wash the pan and place over medium-high heat. Drizzle the remaining tablespoon of oil over the pan.
6. Place the halloumi in the pan and sear for about a minute per side, turning until lightly browned.
7. Sprinkle the lentil mixture with basil and top with halloumi.
Serving Suggestion:
For extra veggies, serve this warm lentil salad over a bed of mixed greens.
