Lugano – This is the kind of salad that makes people suddenly “just take one more spoonful” at a barbecue or potluck.
With crispy golden halloumi, sweet roasted beetroot, juicy cherry tomatoes, and a bright lemon dressing, it is colorful, fresh, and guaranteed to disappear quickly from the table.
The combination of warm roasted vegetables, salty halloumi, fresh tomatoes, and bright herbs makes every bite rich in flavor and texture.
Best of all, the salad can be served warm or at room temperature, making it an easy option to prepare ahead for entertaining.
Ingredients
- 200 g halloumi cheese
- 3 medium beetroot
- 1 cup cooked lentils
- 1 cup chickpeas
- 1 cup cherry tomatoes, halved
- 2 handfuls mixed greens
- 1 small red onion
- 2 tablespoons olive oil
- Juice of 1 lemon
- 1 tablespoon balsamic vinegar
- ½ cup Olives
- Salt and black pepper
Instructions
Preheat the oven to 200°C.
Peel and cut the beetroot into small bite-sized cubes.
Place on a baking tray, drizzle with olive oil, season with salt and pepper, and roast for about 35–40 minutes until tender.
Thinly slice the red onion and place in a bowl with a little lemon juice to soften slightly while the beetroot cooks.
Slice the halloumi into thick pieces.
Heat a non-stick pan over medium heat and cook the halloumi for 2–3 minutes on each side until golden brown.
In a large bowl, combine the cooked lentils, chickpeas, cherry tomatoes, mixed greens, olives, and roasted beetroot.
Whisk together olive oil, lemon juice, and balsamic vinegar to make the dressing.
Add the dressing to the salad and toss gently.
Top with the warm halloumi.
For the final touches, this salad can easily be adapted with extra ingredients like crunchy walnuts, pumpkin seeds, or fresh mint for even more flavor and texture.
