Roasted Lentil Salad with Vegan Feta & Pomegranate

This hearty and flavorful salad is a perfect vegetarian main course or side dish. The lentils are roasted until tender and then tossed with vegan feta cheese, pomegranate seeds, and a variety of herbs and spices.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 400 degrees F (200 degrees C).

Step 2

Toss lentils with olive oil, cumin, salt, and pepper.

Step 3

Spread lentils on a baking sheet and roast for 20 minutes, or until tender.

Step 4

While lentils are roasting, heat a grill pan over medium heat.

Step 5

Grill halloumi slices for 2-3 minutes per side, or until golden brown.

Step 6

In a large bowl, combine lentils, halloumi, pomegranate seeds, mint, parsley, lemon juice, and olive oil.

Step 7

Toss to combine and serve immediately.

Step 8

Tips:

Step 9

For a richer flavor, use chicken broth instead of water to cook the lentils.

Step 10

If you don't have a grill pan, you can cook the halloumi in a skillet over medium heat.

Step 11

You can also add other vegetables to this salad, such as roasted tomatoes, cucumbers, or bell peppers.

Step 12

Serve this salad with a side of pita bread or crusty bread.