Halloumi and Lentil Veggie Bowl
Prep time : 10 minutes | Cook time : 15 minutes | Makes 2 servings
Bright, fresh, and satisfying, this bowl hits all the right notes for a midday meal. Salty, golden halloumi, hearty lentils, crisp roasted kale, and pickled onions come together with cooling tzatziki and fresh herbs for a lunch that feels indulgent but leaves you energized.
INGREDIENTS
2/3 cup cooked lentils (brown or any variety)
1 block halloumi, sliced
Olive oil
1 zucchini, cubed
3 mini cucumbers, diced
2 handful cherry tomatoes, halved
4 kale stems, chopped
1/2 red onion, thinly sliced
Vinegar, for pickling onions
Tzatziki (homemade or store-bought)
Fresh mint, chopped
Fresh lemon juice
Salt & pepper
INSTRUCTIONS
Start by placing the thinly sliced red onion in a small bowl and cover it with vinegar to pickle while you prep the rest. Toss the chopped kale with olive oil and salt, then roast in the oven at 375°F (190°C) for 8–10 minutes until crisp like kale chips.
Meanwhile, sauté the cubed zucchini in a little olive oil until golden and tender, seasoning with salt and pepper. In another pan, fry the halloumi slices until they’re golden and slightly crispy.
To assemble, layer the cooked lentils in bowls, then top with zucchini, cucumber, cherry tomatoes, crispy kale, and pickled onions.
Finish with a spoonful of tzatziki, fresh mint, a drizzle of olive oil, a squeeze of lemon juice, and a pinch of salt and pepper for the perfect midday boost.
