LENTIL, APRICOT AND HALLOUMI SALAD

This apricot, lentil and halloumi salad is everything I love about summer on a plate. Sweet, juicy apricots, golden crispy halloumi and hearty lentils are brought together with a zingy dressing and just the right amount of spice to create a salad that's bursting with fresh, vibrant flavour.

Ingredients

For the salad

• 1 x 400g tin green lentils, drained and rinsed

  • 3 fresh apricots, quartered

  • 225g halloumi, cut into cubes

  • 60g tenderstem broccoli

  • 100g cucumber, diced

  • 3 radishes, finely sliced

  • handful peas shoots or water cress

  • 1 sweet chilli pepper, finely sliced

  • Pumpkin seeds, to garnish

  For the crispy halloumi

  • 2 tbsp plain flour

  • ½ tsp chilli powder

  • Pinch of sea salt

  For the roasted apricots

  • ½ tsp garlic paste

  • Pinch of chilli powder

  Lemon & Herb Dressing

  • 35ml extra virgin olive oil

  • 10ml fresh lemon juice

  • 1 tsp Dijon mustard

  • handful fresh parsley

  • handful fresh coriander

  To finish

  • Sriracha, to drizzle (optional)

• A sprinkling of pumpkin seeds

Method

1. Cook the halloumi

Toss the halloumi cubes in the flour, chilli powder and a pinch of salt until evenly coated.

Place into an air fryer basket or oven-safe dish and cook at 200°C for approximately 15 minutes, shaking halfway through, until crisp and golden.

2. Roast the apricots

Toss the apricot quarters with the garlic paste and a light sprinkle of chilli powder.

Air fry alongside the halloumi for 8–10 minutes, until softened with lightly caramelised edges.

3. Steam the vegetables

Steam the tenderstem broccoli until just tender, then allow to cool slightly.

4. Make the dressing

Add the olive oil, lemon juice, Dijon mustard, parsley and coriander to a blender and blitz until smooth and vibrant.

5. Assemble

In a large serving bowl combine:

• Green lentils

• Tenderstem broccoli

• Cucumber

• Peas shoots or watercress

• Radishes

Pour over the dressing and toss gently until everything is evenly coated.

Top with the crispy halloumi and roasted apricots.

Finish with the sliced sweet chilli, a scattering of pumpkin seeds and, if you like a little heat, a drizzle of Sriracha.

Adding grilled chicken is a great option too

This salad is best served slightly warm or at room temperature. Roast the halloumi and apricots just before serving so they stay beautifully crisp and caramelised against the fresh, herby salad.