Lentil Salad With Fried Halloumi

The best salads are the ones that have a lot of cooking, and our lentil salad with fried halloumi definitely fits the bill. Crispy kale combined with salty grilled cheese, sweet heirloom tomatoes and hearty lentils complement this salad so well that it feels like a complete meal. Black and green lentils retain their shape better than red and yellow, so we recommend using them. If you can't find halloumi, provolone is also good to roast. The next day, this salad gets even tastier when the flavors have had more time to blend together. Serve it with sliced chicken to make the dish even tastier.
In a large bowl, combine the cabbage, 2 tablespoons of oil, and 1 teaspoon of salt. Massage the cabbage with your hands until it is evenly coated with oil and slightly wilted, about 30 seconds. Set aside.Preheat a medium skillet over medium-high heat. Add the coriander seeds and cook, stirring occasionally, until fragrant and slightly darker in color, 2-3 minutes. Transfer the seeds to a cutting board. Using a mortar and pestle or the bottom of a bowl, lightly crush the seeds.Add the crushed coriander seeds, red wine vinegar, garlic, pepper, 1/4 cup oil, and remaining 1/2 teaspoon salt to a medium bowl and whisk everything together. Add the tomatoes and toss to coat with the dressing; set aside.Heat the remaining 1 tablespoon of oil in a skillet over high heat. Add the halloumi and cook, turning once, until golden brown, 2-3 minutes on each side. Transfer the slices to a plate and let stand until they are cool enough to handle, 2-3 minutes. Cut into 1/2-inch thick slices.Add the halloumi, lentils and tomatoes with vinaigrette to a large bowl with the cabbage; stir to combine.