Kasza and Lentil Salad with Griddled Courgette and Halloumi

Kasza and Lentil Salad with Griddled Courgette and Halloumi

Ren Behan
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2


  • 100 gram kasza jęczmienna/cracked barley or a grain such as bulgar or buckwheat
  • 1 stock cube
  • 2 tbsp rapeseed oil plus extra for griddling/frying
  • 1 courgette
  • 250 gram halloumi cheese, sliced
  • 1 tsp ground cumin
  • 1 tbsp fresh lemon juice
  • 1 tsp freshly ground black pepper
  • 200 gram cooked/tinned green lentils, drained
  • 1 fresh tomato, chopped
  • 1 tsp nigella or poppy seeds


  • Bring a saucepan of water to the boil. Rinse the kasza/gains, drain and add them to the pan. Crumble in the stock cube (or one teaspoon of Vegeta powder) or vegetable boullion. Cook for 15 minutes, or until cooked. Drain under cold water and set to one side.
  • Using a vegetable peeler, finely peel the courgette into strips. Heat the griddle pan and spray with oil. Lay a few of the strips onto the griddle pan and cook for 30 seconds on each side. Remove the strips onto a side plate and repeat with the remaining strips.
  • Add a little more oil to the pan. Add the halloumi slices to the same pan and cook for 2 minutes on each side, or until charred. Remove and set to one side.
  • Tip the cooked, drained kasza or other grains into a large bowl. Add the drained lentils. Mix together 2 tablespoons of oil, the ground cumin powder and the lemon juice. Pour the dressing over the kasza and lentils and stir together. Tip onto a large plate or platter.
  • Arrange the griddled courgette and halloumi cheese over the dressed kasza and lentils Season with pepper. Scatter over the fresh tomato and sprinkle over the nigella or poppy seeds. Serve as a main or as a side dish - this is great with roast chicken or even BBQ'd food.

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