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Mediterranean · Dinner

Halloumi with harissa lentils

Halloumi with harissa lentils brings together golden halloumi, smoky lentils, zucchini, tomatoes, and mint in a colorful, weeknight-ready dinner.

About 35 minTotal
About 35 minActive
$Cost
EasyDifficulty
Makes 4 servings
A shallow platter of halloumi with harissa lentils: eight golden-seared halloumi slabs arranged over a glossy bed of brown lentils, scattered zucchini half-moons, cherry tomatoes, and fresh mint leaves.

Equipment

  • Large skillet

Ingredients

1× recipe · Makes 4 servings

  • 12 ounces halloumi, cut into 8 slabs
  • 2 cans (15 ounces each) brown lentils, drained
  • 2 zucchini, cut into half-moons
  • 1 pint cherry tomatoes
  • 1 tablespoon harissa paste
  • 2 tablespoons lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup fresh mint leaves
  • 2 tablespoons olive oil, divided
  • 1 teaspoon kosher salt, divided, plus black pepper

Instructions

  1. Cook 2 cans (15 ounces each) brown lentils, drained according to package directions. Keep warm, fluffing or separating it before serving. Combine 1 tablespoon harissa paste, 2 tablespoons lemon juice, 1 tablespoon extra-virgin olive oil into a smooth sauce.

  2. Pat 12 ounces halloumi, cut into 8 slabs dry, then season with half of 1 teaspoon kosher salt and black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high. Cook the main ingredient until the halloumi is golden on both sides; transfer to a plate.

  3. Add the remaining 1 tablespoon olive oil and 2 zucchini, cut into half-moons and 1 pint cherry tomatoes. Cook until crisp-tender, 4 to 6 minutes. Return the main ingredient, add the sauce, and simmer 1 to 2 minutes until glossy.

  4. Season with the remaining salt and pepper. Divide the prepared base among four plates, add Halloumi with harissa lentils. Finish with 1/2 cup fresh mint leaves.

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