Express Bowl of Crispy Lentils, Golden Halloumi and Cucumber with Mint

Instructions

1. 1

   1. In a medium bowl, combine the cucumber, radishes, red onion, mint, and parsley with the lemon zest and juice, honey, 15 ml (1 tbsp) olive oil, half of the cumin, 1/4 teaspoon salt, and black pepper. Set aside to lightly marinate while you cook the rest.

2. 2

   2. Pat the cooked lentils very dry with paper towels. Heat them in a large skillet over medium-high heat with 10 ml (2 tsp) olive oil, smoked paprika, the remaining cumin, red pepper flakes if using, and a pinch of salt. Sauté for 5 to 7 minutes, stirring occasionally, until heated through and lightly crisp at the edges.

3. 3

   3. In another nonstick skillet, or after removing the lentils and using the same one, heat the remaining 5 ml (1 tsp) olive oil over medium heat. Add the halloumi and sear for 2 to 3 minutes per side until deeply golden and tender inside. If you prefer to use an oven or air fryer, cook it at 400°F (200°C) for 6 to 8 minutes, turning halfway through.

4. 4

   4. Taste the cucumber salad and adjust with more salt or a few extra drops of lemon if needed. Divide the crispy lentils between two bowls and top with the golden halloumi.

5. 5

   5. Finish with the marinated salad and spoon over the juices from the bowl as the final dressing. Serve immediately to keep the contrast of warm, crisp, and fresh textures.