Haloumi Lentil Salad
Haloumi Lentil Salad
Ingredients
400g brown lentils, boiled cooked, drained
1 x 250g punnet grape or cherry tomatoes, halved
2 cucumbers, ends trimmed, halved lengthways, thinly sliced
60g baby rocket leaves
1/2 small red onion, finely chopped
1 tbs fresh lemon juice
1/2 tsp caster sugar
2 1/2 tbs olive oil
180g Gourmet haloumi, cut into slices
Method
Combine the lentils, tomato, cucumber, rocket and onion in a large bowl.
Place the lemon juice, sugar and 2 tablespoons of oil in a small bowl. Season with salt and pepper. Whisk to
combine.
Pat the haloumi dry with paper towel and brush with the remaining oil. Heat a medium frying pan over
medium heat. Add half the haloumi and cook for 1-2 minutes each side or until golden. Transfer to a plate.
Repeat with remaining haloumi, reheating the pan between batches.
Drizzle the dressing over the salad and toss to coat. Divide the salad among serving plates. Top with the
haloumi to serve.
Ingredients
400g brown lentils, boiled cooked, drained
1 x 250g punnet grape or cherry tomatoes, halved
2 cucumbers, ends trimmed, halved lengthways, thinly sliced
60g baby rocket leaves
1/2 small red onion, finely chopped
1 tbs fresh lemon juice
1/2 tsp caster sugar
2 1/2 tbs olive oil
180g Gourmet haloumi, cut into slices
Method
Combine the lentils, tomato, cucumber, rocket and onion in a large bowl.
Place the lemon juice, sugar and 2 tablespoons of oil in a small bowl. Season with salt and pepper. Whisk to
combine.
Pat the haloumi dry with paper towel and brush with the remaining oil. Heat a medium frying pan over
medium heat. Add half the haloumi and cook for 1-2 minutes each side or until golden. Transfer to a plate.
Repeat with remaining haloumi, reheating the pan between batches.
Drizzle the dressing over the salad and toss to coat. Divide the salad among serving plates. Top with the
haloumi to serve.
Haloumi Lentil Salad
Reviewed by Unknown
on
2/28/2020
Rating:
Reviewed by Unknown
on
2/28/2020
Rating:
