Fun fact: Did you know that beluga lentils were in fact named after the caviar of the same name due to their physical resemblance? Luckily, they taste very different though. These North American nuggets are true power balls, as they are rich in protein, fiber and folate. They are also a very healthy carb source. What makes them such great cooking companions is their versatility in terms of their ability to absorb flavors and spices. In the case of this salad recipe, this means that the black lentils are an ideal playground for the different flavors of the dressing to work their tasty magic. That’s what makes them a perfect ingredient for a filling salad or any healthy dinner option that should be light yet not leave you feeling hungry again an hour later.
Servings: 2 * Calories per serving: 640 kcal * Preparation time: 15 min * Start to finish: 25 min
Ingredients for the salad bowl
- 1/2 a cup (7 ounces/200 grams) of beluga lentils
- 3.5 ounces (200 grams) of halloumi cheese
- 1/3 of a cucumber
- 10-12 cocktail tomatoes
- 1 tablespoon of olive oil
Ingredients for the dressing
- Juice of one lime (approx. 2 tablespoons)
- 1 tablespoon of olive oil
- 1 tablespoon of sweet mustard
- 1 garlic clove, diced
- Salt and pepper
Cook the lentils in a pot with 1 cup of water for 20 to 25 minutes (depending on what it says on the packaging). While that’s going on, mix the lime juice, olive oil, mustard and garlic with salt and pepper in a small bowl. This will serve as the dressing for the salad. Afterwards, cut the halloumi in slices, the cucumber in dices and the cocktail tomatoes into halves.
Bring a pan to medium heat and add the olive oil as well as the halloumi. When the cheese has been browned on one side after 1-2 minutes, turn them over and also add the cocktail tomatoes. Cook it for another 1-2 minutes. Then, add the cucumber dices for about 1 minute. Pour everything into two bowls. When the lentils are done, let them join the other ingredients and mix them in. Last, drizzle the dressing over the salad.
