Fig Pomegranate and Lentil Salad with Halloumi

For the full experience, make this recipe with the Kenwood Recipes app.

recipe by Kenwood

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

Fresh, colourful and simple to make.

recipe updated 15 Aug 2019


  • Puy lentils icon
    Puy lentils
    250 g (about 1 ¼ cups)
  • Figs icon
    6 (about 276 g)
  • Fresh parsley icon
    Fresh parsley
    20 g (about ¼ cup)
  • Halloumi icon
    225 g (about ¾ cup)
  • Pomegranate seeds icon
    Pomegranate seeds
    40 g (about 3 ⅝ tablespoons)
  • Bottled lemon juice icon
    Bottled lemon juice
    2 tablespoons (about 30 ml)
  • Runny honey icon
    Runny honey
    1 teaspoon (about 7 g)
  • Ground cumin icon
    Ground cumin
    ½ teaspoon (about 1 g)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    ¼ cup (about 60 ml)
  • Rapeseed oil icon
    Rapeseed oil
    1 tablespoon (about 15 ml)


  • kCook icon Spatula
  • kCook icon Paper towels
  • kCook icon kCook Multi
  • kCook icon Frying pan
  • kCook icon Kcook bowl
  • kCook icon Large mixing bowl
  • kCook icon Cutting board

Step preview

  1. Fit midi blade to kCook bowl
  2. Add pomegranate seeds, bottled lemon juice, runny honey, ground cumin and extra virgin olive oil to the kCook bowl
  3. Fit kCook bowl to kCook Multi
  4. Attach lid to kCook bowl with filler cap fitted
  5. Blend with filler cap fitted then set aside - 20 sec, speed 6
  6. Add puy lentils, figs and fresh parsley to a clean large mixing bowl
  7. Mix until combined then set aside
  8. Transfer content of kCook bowl to large mixing bowl
  9. Mix until combined then set aside
  10. Use a clean frying pan
  11. Add rapeseed oil to the frying pan
  12. Heat in frying pan - medium-high heat
  13. Add halloumi to the frying pan
  14. Fry each side in frying pan until light golden
  15. Transfer content of frying pan to cutting board
  16. Pat dry with paper towels
  17. Transfer content of cutting board to large mixing bowl
  18. Serve
Open in app

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