A salad with a bit of everything! It’s loaded with orzo, green lentils, spring onion, pickled bell pepper, lemon, and baby marrow. Topped with golden halloumi and sprinkled with toasted cashew nuts for extra crunch. Say hello to your new fave!
Loaded Lentil, Orzo & Halloumi Salad
Loaded Lentil, Orzo & Halloumi Salad
with pickled bell pepper, lemon & cashew nuts
Hands on Time: 25 - 40 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Baby Marrow
- Cashew Nuts
- Green Lentils
- Halloumi
- Lemon
- Lemons
- Orzo Pasta
- Pickled Bell Peppers
- Red Wine Vinegar
- Salad Leaves
- Spring Onion
- Spring Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
START THE SALAD
Boil a full kettle. Place a pot over medium heat. Add the rinsed lentils, 400ml of boiling water and bring to a simmer. Cook (without a lid) for 25-30 minutes, stirring occasionally. In the final 10 minutes, add the orzo and simmer for the remaining time until al dente. If it starts to dry out, add more water to continue the cooking process. On completion, toss through some oil to prevent sticking.
GET DRESSED
In a salad bowl, combine the vinegar, 10ml of olive oil, the Lemon zest (to taste), 5ml of a sweetener of choice, and seasoning. Set aside.
TOAST MOMENT
Place the cashews in a pan over medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan, roughly chop, and set aside.
CHAR THE MARROW
Return the pan to high heat with a drizzle of oil. When hot, add the baby marrow rounds and fry for 3-4 minutes until charred, shifting occasionally. Season and place in the bowl with the salad dressing.
GOLDEN Halloumi
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Halloumi slabs for 1-2 minutes per side until crispy and golden. Drain on paper towel.
FINISH THE SALAD
When the lentils & orzo are cooked, add to the bowl with the dressed baby marrows along with rinsed salad leaves, ½ the sliced spring onion, a squeeze of Lemon juice, and the chopped pickled peppers. Toss until combined.
TUCK IN!
Plate up the loaded lentil & orzo salad. Top with the golden Halloumi slabs. Sprinkle over the toasted cashews and remaining spring onion. Side with a lemon wedge. Delish dinner, Chef!
START THE SALAD
Boil a full kettle. Place a pot over medium heat. Add the rinsed lentils, 800ml of boiling water and bring to a simmer. Cook (without a lid) for 25-30 minutes, stirring occasionally. In the final 10 minutes, add the orzo and simmer for the remaining time until al dente. If it starts to dry out, add more water to continue the cooking process. On completion, toss through some oil to prevent sticking.
GET DRESSED
In a salad bowl, combine the vinegar, 20ml of olive oil, the Lemon zest (to taste), 10ml of a sweetener of choice, and seasoning. Set aside.
TOAST MOMENT
Place the cashews in a pan over medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan, roughly chop, and set aside.
CHAR THE MARROW
Return the pan to high heat with a drizzle of oil. When hot, add the baby marrow rounds and fry for 3-4 minutes until charred, shifting occasionally. Season and place in the bowl with the salad dressing.
GOLDEN Halloumi
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Halloumi slabs for 1-2 minutes per side until crispy and golden. Drain on paper towel.
FINISH THE SALAD
When the lentils & orzo are cooked, add to the bowl with the dressed baby marrows along with rinsed salad leaves, ½ the sliced spring onion, a squeeze of Lemon juice, and the chopped pickled peppers. Toss until combined.
TUCK IN!
Plate up the loaded lentil & orzo salad. Top with the golden Halloumi slabs. Sprinkle over the toasted cashews and remaining spring onion. Side with a lemon wedge. Delish dinner, Chef!
START THE SALAD
Boil a full kettle. Place a pot over medium heat. Add the rinsed lentils, 1.2L of boiling water and bring to a simmer. Cook (without a lid) for 25-30 minutes, stirring occasionally. In the final 10 minutes, add the orzo and simmer for the remaining time until al dente. If it starts to dry out, add more water to continue the cooking process. On completion, toss through some oil to prevent sticking.
GET DRESSED
In a salad bowl, combine the vinegar, 30ml of olive oil, the Lemon zest (to taste), 15ml of a sweetener of choice, and seasoning. Set aside.
TOAST MOMENT
Place the cashews in a pan over medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan, roughly chop, and set aside.
CHAR THE MARROW
Return the pan to high heat with a drizzle of oil. When hot, add the baby marrow rounds and fry for 4-5 minutes until charred, shifting occasionally. Season and place in the bowl with the salad dressing.
GOLDEN Halloumi
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Halloumi slabs for 1-2 minutes per side until crispy and golden. Drain on paper towel.
FINISH THE SALAD
When the lentils & orzo are cooked, add to the bowl with the dressed baby marrows along with rinsed salad leaves, ½ the sliced spring onion, a squeeze of Lemon juice, and the chopped pickled peppers. Toss until combined.
TUCK IN!
Plate up the loaded lentil & orzo salad. Top with the golden Halloumi slabs. Sprinkle over the toasted cashews and remaining spring onion. Side with a lemon wedge. Delish dinner, Chef!
START THE SALAD
Boil a full kettle. Place a pot over medium heat. Add the rinsed lentils, 1.6L of boiling water and bring to a simmer. Cook (without a lid) for 25-30 minutes, stirring occasionally. In the final 10 minutes, add the orzo and simmer for the remaining time until al dente. If it starts to dry out, add more water to continue the cooking process. On completion, toss through some oil to prevent sticking.
GET DRESSED
In a salad bowl, combine the vinegar, 40ml of olive oil, the Lemon zest (to taste), 20ml of a sweetener of choice, and seasoning. Set aside.
TOAST MOMENT
Place the cashews in a pan over medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan, roughly chop, and set aside.
CHAR THE MARROW
Return the pan to high heat with a drizzle of oil. When hot, add the baby marrow rounds and fry for 4-5 minutes until charred, shifting occasionally. Season and place in the bowl with the salad dressing.
GOLDEN Halloumi
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Halloumi slabs for 1-2 minutes per side until crispy and golden. Drain on paper towel.
FINISH THE SALAD
When the lentils & orzo are cooked, add to the bowl with the dressed baby marrows along with rinsed salad leaves, ½ the sliced spring onion, a squeeze of Lemon juice, and the chopped pickled peppers. Toss until combined.
TUCK IN!
Plate up the loaded lentil & orzo salad. Top with the golden Halloumi slabs. Sprinkle over the toasted cashews and remaining spring onion. Side with a lemon wedge. Delish dinner, Chef!
Frequently Asked Questions
What is the preparation time for Loaded Lentil, Orzo & Halloumi Salad?
The preparation time for Loaded Lentil, Orzo & Halloumi Salad with pickled bell pepper, lemon & cashew nuts is between 25 and 40 minutes.
What is the total time required to make Loaded Lentil, Orzo & Halloumi Salad with pickled bell pepper, lemon & cashew nuts?
The total time required to make Loaded Lentil, Orzo & Halloumi Salad with pickled bell pepper, lemon & cashew nuts is between 35 and 50 minutes.
How many servings does Loaded Lentil, Orzo & Halloumi Salad provide?
4 servings
What are the main ingredients in Loaded Lentil, Orzo & Halloumi Salad?
Baby Marrow, Cashew Nuts, Green Lentils, Halloumi, Lemon, Lemons, Orzo Pasta, Pickled Bell Peppers, Red Wine Vinegar, Salad Leaves, Spring Onion, Spring Onions
What is the nutritional information of Loaded Lentil, Orzo & Halloumi Salad?
Calories: 1219, Carbs: 102 grams, Fat: grams, Protein: 63.8 grams, Sugar: 13 grams, Salt: 1301 grams
How do I prepare Loaded Lentil, Orzo & Halloumi Salad?
START THE SALAD: Boil a full kettle. Place a pot over medium heat. Add the rinsed lentils, 800ml of boiling water and bring to a simmer. Cook (without a lid) for 25-30 minutes, stirring occasionally. In the final 10 minutes, add the orzo and simmer for the remaining time until al dente. If it starts to dry out, add more water to continue the cooking process. On completion, toss through some oil to prevent sticking. GET DRESSED: In a salad bowl, combine the vinegar, 20ml of olive oil, the lemon zest (to taste), 10ml of a sweetener of choice, and seasoning. Set aside. CHAR THE MARROW: Return the pan to high heat with a drizzle of oil. When hot, add the baby marrow rounds and fry for 3-4 minutes until charred, shifting occasionally. Season and place in the bowl with the salad dressing. GOLDEN HALLOUMI: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the halloumi slabs for 1-2 minutes per side until crispy and golden. Drain on paper towel. FINISH THE SALAD: When the lentils & orzo are cooked, add to the bowl with the dressed baby marrows along with rinsed salad leaves, ½ the sliced spring onion, a squeeze of lemon juice, and the chopped pickled peppers. Toss until combined. TUCK IN!: Plate up the loaded lentil & orzo salad. Top with the golden halloumi slabs. Sprinkle over the toasted cashews and remaining spring onion. Side with a lemon wedge. Delish dinner, Chef! TOAST MOMENT: Place the cashews in a pan over medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan, roughly chop, and set aside.
What should be prepared from my kitchen to make Loaded Lentil, Orzo & Halloumi Salad?
Baby Marrow, Cashew Nuts, Green Lentils, Halloumi, Lemon, Lemons, Orzo Pasta, Pickled Bell Peppers, Red Wine Vinegar, Salad Leaves, Spring Onion, Spring Onions
How many calories does Loaded Lentil, Orzo & Halloumi Salad have?
1219 calories
How much fat content does Loaded Lentil, Orzo & Halloumi Salad have?
grams
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