What are the main ingredients in Loaded Lentil, Orzo & Halloumi Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

Loaded Lentil, Orzo & Halloumi Salad

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

with pickled bell pepper, lemon & cashew nuts

Hands on Time: 25 - 40 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

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

Photo of Loaded Lentil, Orzo & Halloumi Salad

Serves 1

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!

Green Lentils - 25ml
Orzo Pasta - 100ml
Red Wine Vinegar - 10ml
Lemon - 1
Cashew Nuts - 15g
Baby Marrow - 100g
Halloumi - 160g
Salad Leaves - 20g
Spring Onion - 1
Pickled Bell Peppers - 25g

Download the Recipe

Serves 2

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!

Green Lentils - 50ml
Orzo Pasta - 200ml
Red Wine Vinegar - 20ml
Lemon - 1
Cashew Nuts - 30g
Baby Marrow - 200g
Halloumi - 320g
Salad Leaves - 40g
Spring Onion - 1
Pickled Bell Peppers - 50g

Download the Recipe

Serves 3

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!

Green Lentils - 75ml
Orzo Pasta - 300ml
Red Wine Vinegar - 30ml
Lemons - 2
Cashew Nuts - 45g
Baby Marrow - 300g
Halloumi - 480g
Salad Leaves - 60g
Spring Onions - 2
Pickled Bell Peppers - 75g

Download the Recipe

Serves 4

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!