Grilled Halloumi with Lentil Quinoa Salad

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Halloumi with Lentil Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Grilled Halloumi with Lentil Quinoa Salad

Savor the delightful blend of warm, lightly charred halloumi paired with a refreshing lentil and quinoa salad, accented by juicy cherry tomatoes, crisp cucumber, and fresh spinach all tossed in a creamy lemon-infused Greek yogurt dressing. This vibrant, vegetarian lunch offers a satisfying mix of textures and tangy flavors, perfect for a light yet protein-packed meal.

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NUTRITION

443kcal
Protein
34.2g
Fat
17.8g
Carbs
36.5g

SERVINGS

1 serving

INGREDIENTS

50g Halloumi Cheese

100g Cooked Lentils

30g Cooked Quinoa

125g Nonfat Greek Yogurt

50g Cherry Tomatoes

50g Cucumber

20g Spinach

1 tbsp Lemon Juice

1 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat a grill pan over medium-high heat.

  • 2

    Slice the halloumi cheese into 1/4-inch thick pieces and lightly brush with olive oil.

  • 3

    Grill the halloumi for about 2-3 minutes per side until grill marks appear and the cheese is slightly softened.

  • 4

    In a bowl, combine the cooked lentils and cooked quinoa with halved cherry tomatoes, diced cucumber, and fresh spinach.

  • 5

    In a small bowl, whisk together nonfat Greek yogurt, lemon juice, a dash of olive oil, salt, and pepper to create the dressing.

  • 6

    Pour the dressing over the salad and toss gently to coat all ingredients evenly.

  • 7

    Plate the salad and top with the warm, grilled halloumi slices.

  • 8

    Serve immediately and enjoy the contrasting temperatures and textures.

Grilled Halloumi with Lentil Quinoa Salad

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Halloumi with Lentil Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Grilled Halloumi with Lentil Quinoa Salad

Savor the delightful blend of warm, lightly charred halloumi paired with a refreshing lentil and quinoa salad, accented by juicy cherry tomatoes, crisp cucumber, and fresh spinach all tossed in a creamy lemon-infused Greek yogurt dressing. This vibrant, vegetarian lunch offers a satisfying mix of textures and tangy flavors, perfect for a light yet protein-packed meal.

NUTRITION

443kcal
Protein
34.2g
Fat
17.8g
Carbs
36.5g

SERVINGS

1 serving

INGREDIENTS

50g Halloumi Cheese

100g Cooked Lentils

30g Cooked Quinoa

125g Nonfat Greek Yogurt

50g Cherry Tomatoes

50g Cucumber

20g Spinach

1 tbsp Lemon Juice

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat a grill pan over medium-high heat.

  • 2

    Slice the halloumi cheese into 1/4-inch thick pieces and lightly brush with olive oil.

  • 3

    Grill the halloumi for about 2-3 minutes per side until grill marks appear and the cheese is slightly softened.

  • 4

    In a bowl, combine the cooked lentils and cooked quinoa with halved cherry tomatoes, diced cucumber, and fresh spinach.

  • 5

    In a small bowl, whisk together nonfat Greek yogurt, lemon juice, a dash of olive oil, salt, and pepper to create the dressing.

  • 6

    Pour the dressing over the salad and toss gently to coat all ingredients evenly.

  • 7

    Plate the salad and top with the warm, grilled halloumi slices.

  • 8

    Serve immediately and enjoy the contrasting temperatures and textures.