Hearty Mediterranean Lentil and Halloumi Salad

Cook the lentils: In a medium saucepan, combine 1 cup rinsed lentils with 3 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until tender. Drain any excess water and set aside to cool slightly.

Prepare the halloumi: Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the sliced halloumi and cook for 2-3 minutes per side, until golden brown and slightly crispy. Remove from skillet and cut into bite-sized cubes.

Make the dressing: In a small bowl, whisk together the remaining 2 tablespoons of olive oil, fresh lemon juice, dried oregano, salt, and black pepper.

Assemble the salad: In a large bowl, combine the cooked lentils, halved cherry tomatoes, diced red onion, and chopped fresh parsley.

Add halloumi and dressing: Gently add the cubed halloumi to the lentil mixture. Pour the dressing over the salad and toss gently to combine.

Serve immediately or chill: Serve the Mediterranean Lentil and Halloumi Salad immediately, or chill for at least 30 minutes for flavors to meld.