Halloumi Lentil Greek Salad Plate

Instructions

1. 1

   Whisk the yogurt, lemon zest, half the lemon juice, the grated garlic, half the chopped dill, and a few grinds of black pepper in a small bowl. Taste and add more lemon if it needs lift. Set the dressing aside.

2. 2

   Tip the rinsed lentils into a wide salad bowl. Add the cucumber, cherry tomatoes, torn greens, oregano, the rest of the lemon juice, and the remaining dill. Toss gently. Skip extra salt at this stage — the halloumi will bring plenty.

3. 3

   Pat the halloumi slices dry with kitchen paper. Heat the olive oil in a nonstick skillet over medium-high heat. Once the oil shimmers, lay the halloumi in a single layer.

4. 4

   Sear for 2 minutes without touching, until the underside is golden. Flip and cook for another 1 to 2 minutes, until the second side is golden and the inside is hot.