Halloumi Bowls with Lentils and Broccolini
Halloumi bowls with lentils and broccolini make a beautiful, nutritious, and super-easy vegetarian dinner any night of the week.
Servings: 4
Calories: 420kcal
Ingredients
- 1 cup French lentils prepared like this
- 1 ½ pounds (680 grams) broccolini
- 1 pound (454 grams) halloumi cheese
- 2 tablespoons (30 ml) safflower oil
- 1 jar about 12 ounces roasted red peppers
- 4 jammy eggs
- 1 batch creamy lemon vinaigrette
Instructions
- Prepare lentils according to our easy recipe for a perfect pot of lentils.
- Trim ends from broccolini. Bring 1 inch of water and 1 teaspoon fine sea salt to a boil in a 12-inch lidded pan. Add broccolini and cook until it reaches your desired tenderness. We like it crisp-tender, about 5 minutes' cooking time. Drain and, if you like, place into a bowl of ice-water. (This step helps it stop cooking and retain its bright-green color but isn't strictly necessary.)
- Cut halloumi into ½-inch-thick slices. Heat oil in another 12-inch pan over medium-high heat until shimmering. (Or dry and reuse the same pan if the broccolini is done). Add halloumi and cook, flipping once, until golden brown on both sides and warmed through.
- Drain roasted red peppers.
- Divide ingredients among four bowls, or let diners serve themselves, and drizzle everything with magic blender dressing.
Notes
- I've included broccolini in the recipe since it's popular in our household and many others, but you can feel free to include any green vegetable that you like. Broccoli, green beans, leafy greens, asparagus — knock yourself out.
- Safflower oil is my high-smoke-point, neutral-tasting vegetable oil of choice. You can substitute another oil that has similar properties, such as canola, sunflower, peanut, corn, or vegetable oil blend.
- You can serve halloumi bowls warm or at room temperature. Halloumi and jammy eggs both shine when warm but are fine at room temperature, too. The rest of the ingredients do equally well warm or at room temperature.
- You can make several of the elements well in advance. The lentils and the dressing keep well in airtight containers in the fridge for a week (and I recommend having them both on hand as often as possible). You can also cook the broccolini and the eggs up to a week in advance if you like. Cook the halloumi and assemble the bowls shortly before serving.
- Leftovers will keep well in an airtight container in the fridge for a week.
Nutrition
Calories: 420kcal | Carbohydrates: 46.9g | Protein: 31g | Fat: 13.8g | Fiber: 10.8g