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Grilling Cheese With Sweet Peppers and Black Lentils

My rule about salad-making is that at least one element should be Undeniably Fun. Whether the salad is kale- or lettuce-based, built with hearty grains or tossed with earthy lentils, one added ingredient should be the kind of thing you'd readily eat all by itself, using your fork to excavate each piece from the mixture and pop into your mouth one by one, leaving the rest behind. Crispy chickpeas, bits of bacon, or crunchy seed sprinkles all qualify, but lately, I'm all about oversized hunks of cheese.

I usually make this Lentil and Sweet Pepper Salad with bread cheese—a mild, squeaky, Finnish white cheese that crisps up beautifully on the stove or grill—but any sturdy and non-melty cheese will do. Try meaty halloumi, sliced queso fresco, or fresh paneer instead. You could even use well-drained and -dried feta in a pinch. With so many possible substitutions, there's no excuse not to eat cheese for dinner—with some lentils and sweet peppers to make it a meal.

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