Have you heard of halloumi? Popular in British cooking, this unique cheese (pronounced huh-LOO-mee) is made from a mixture of sheep and goat’s milk and tastes somewhat like feta, with a surprisingly sturdy quality that makes it great for grilling or frying. This hearty vegan dish is perfect for halloumi newbies. It’s gently fried for crisp, browned edges with a soft, slighted melted inner texture. Atop a bed of tender lentils and roasted vegetables, these texture-rich bits add instant gourmet appeal.
Warm Lentils & Roasted Vegetables with Halloumi
Serves 5-6
Ingredients
2 small sweet potatoes, cubed
1 cup green lentils or Du Puy lentils
1 fennel bulb, cored and sliced thinly (chop and set aside fronds)
1 onion, sliced thinly
1 clove garlic, minced
1 tsp. dried thyme
2 Tbsp. extra-virgin olive oil
2 Tbsp. balsamic vinegar
1-1/2 tsp. sea salt
Black pepper, to taste
1 pkg. halloumi, cut into 1” pieces
Directions
- Preheat oven to 400 degrees F.
- To roast vegetables, arrange sweet potato, fennel, onion, 1 Tbsp. olive oil, salt and pepper on baking sheet. Roast vegetables to 45 to 55 minutes.
- To cook lentils, place in pot and cover with 2” of water. Bring water to a boil, reduce heat and simmer, covered, for 25 to 30 minutes. Drain and rinse lentils.
- Add lentils to bowl with fennel fronds, garlic, vinegar and remaining 1 Tbsp. of olive oil; toss to combine.
- To pan fry halloumi, add to large non-skillet and cook for 2 minutes on each side over medium-high heat. (Note: Watch for the level of browning you prefer; cooking time may be less than 2 minutes.)
- Combine lentil mixture and roasted vegetables on serving plates, then top with fried halloumi.
- Serve warm or chilled.