eCook Meal
Loaded Lentil, Orzo & Halloumi Salad
with pickled bell pepper, lemon & cashew nuts
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!
Serving guide
Choose your portion size.
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!
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
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!
Green Lentils - 100ml
Orzo Pasta - 400ml
Red Wine Vinegar - 40ml
Lemons - 2
Cashew Nuts - 60g
Baby Marrow - 400g
Halloumi - 640g
Salad Leaves - 80g
Spring Onions - 2
Pickled Bell Peppers - 100g
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R285.87
for 4 servings · R71.47 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Baby Marrow needs 400 gButternut, Cauliflower & Baby Marrows 450 g 450 g at R41.99 · 89% of packR37.32
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Cashew Nuts needs 60 gCashew Nut Chicken 400 g 400 g at R109.99 · 15% of packR16.50
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Halloumi needs 640 gGrilled Halloumi & Roasted Vegetables in a Creamy Tomato Sauce 420 g 420 g at R76.99 · 1.52× packR117.32
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Red Wine Vinegar needs 40 mlRed Wine Vinegar 250 ml 250 ml at R44.99 · 16% of packR7.20
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Green Lentils needs 100 mlGreen Lentils 500 g R48.99 · whole pack (size can't be divided)R48.99
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Spring Onions needs 2Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Orzo Pasta needs 400 mlOrzo Pasta 500 g R22.99 · whole pack (size can't be divided)R22.99
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Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
Not in the Woolies basket — source these elsewhere:
- Pickled Bell Peppers
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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 Nut, Green Lentils, Halloumi, Lemon, Orzo Pasta, Pickled Bell Peppers, Red Wine Vinegar, Salad Leaves, Spring Onion
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?
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. 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! 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. 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.
What should be prepared from my kitchen to make Loaded Lentil, Orzo & Halloumi Salad?
Baby Marrow, Cashew Nut, Green Lentils, Halloumi, Lemon, Orzo Pasta, Pickled Bell Peppers, Red Wine Vinegar, Salad Leaves, Spring Onion
How many calories does Loaded Lentil, Orzo & Halloumi Salad have?
1219 calories
How much fat content does Loaded Lentil, Orzo & Halloumi Salad have?
grams