03/03/2015 10:04 GMT | Updated 02/05/2015 06:59 BST

Heirloom Tomato, Puy Lentil and Halloumi Salad

This is a super simple dish that has a great balance between textures and flavours - salty halloumi, earthy lentils and sweet, juicy tomatoes.


{serves 4}


2 heirloom tomatoes, each cut into 4-5 slices

150g cherry tomatoes, cut in half

1 large courgette, julienned with vegetable peeler (or vegetable spiral cutter)

1/4 red onion, sliced half moons

1 avocado, cubed

100g puy lentils (pre-cooked)

250g halloumi cheese, cut into 10 slices

1 large bunch chopped coriander

2 tbsp olive oil

1⁄2 tbsp balsamic vinegar

1⁄2 tbsp agave syrup

sea salt and black pepper


fresh coriander

Preparation time - 40 mins, cooking time - 10 mins

Peel the courgette using a julienne vegetable peeler or spiraliser.

Using a non-stick frying pan, add the halloumi in two batches. Cook on a medium heat on each side for about 2 minutes until lightly browned. Place on a plate to cool and drizzle 1⁄2 tbsp agave syrup.

In a large mixing bowl add the cherry tomatoes, puy lentils, onion, coriander, avocado, courgette spirals and season with sea salt and black pepper.

Toss the salad lightly with 2 tbsp olive oil and 1⁄2 tbsp balsamic vinegar.

On a serving platter, lay out the heirloom tomatoes, place the mixed salad over the top.

Scatter the halloumi around the salad, and garnish with coriander.


I always keep halloumi in the fridge since it has a long shelf-life. This recipe rewards experimentation. Try adding cucumber, pesto, oliveor basil instead of coriander etc. - whatever you fancy. The halloumi and tomato are robust enough to work brilliantly with a wide variety of vegetables and herbs. Try spiralising carrots, beetroots, parsnip and maybe a daikon radish. Get creative!

Instagram @myrelationshipwithfood

To purchase My Relationship with Food

My Relationship with Food