About Recipe

This is how you make the most of what’s left in the fridge – combine everything in a veggie halloumi scramble! All you have to do is take whatever vegetables you have left in the fridge, add some onion, garlic, halloumi, lentils and seasoning and you’re good as gold.

There’s a traditional Swedish dish called ‘Pytt i Panna’ (Swedish Hash), which basically consists of whatever leftovers  of meat and potatoes you have from the day before, chopped into little pieces and fried in a pan. It’s usually served with pickled beets and a fried egg. I love the traditional way of serving this dish (minus the meat) but it’s nice to mix things up. I’d like to think of my veggie halloumi scramble as a modern take on it, more veggies, a bit of freshness from the lemon yoghurt, spice from the chili flakes and the cheesy goodness that is halloumi.

I have made a list of vegetables that I like to use but you can use anything you like, the only thing stopping you is your imagination.

If you like the combination of halloumi and lentils and want more of it, I suggest checking out my Indian curry with halloumi and puy lentils.

  • Serves4
  • Prep15m
  • Cook15m
  • Difficulty1/10


    Veggie Halloumi Scramble

  • 1 onion
  • 2 garlic cloves, finely chopped
  • 1 courgette
  • 1 red pepper
  • 4 boiled potatoes
  • ½ head of cauliflower
  • 250g precooked puy lentils
  • 225g halloumi
  • Olive oil for pan
  • Chili flakes
  • Salt and pepper
  • Fresh lemon thyme

    Lemon Yoghurt

  • ½ lemon, juiced
  • 2 dl Greek yoghurt
  • 1 garlic clove, finely chopped


Mix yoghurt, lemon juice and finely chopped garlic in a bowl and place in the fridge.

Chop your vegetables and halloumi into bite-size chunks.

In a large pan, start by frying your halloumi. Once golden, remove from pan and set aside.

Pan fry your vegetables, onions and garlic in olive oil. Season with salt, pepper and chili flakes to taste. Once your vegetables are lightly crisp and golden, add puy lentils and your cooked halloumi. Give it a good stir and serve with a dollop of lemon yoghurt and a sprinkle of lemon thyme.