Warm lentil & sugar snap salad with haloumi

Salty haloumi is the star of this simple lentil salad.

Recipe «Warm lentil & sugar snap salad with haloumi» presented in category Recipes / Salads, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 400g canned lentils, rinsed, drained, 300g sugar snap peas, trimmed, 1 tbsp olive oil, 375g haloumi , drained, cut into 12 thick slices, 2 tomatoes, cut into wedges , 1/4 cup coriander leaves, 2 tbsp lemon juice, plus lemon wedges to serve .

Ingredients:

• 400g canned lentils, rinsed, drained 
• 300g sugar snap peas, trimmed 
• 1 tbsp olive oil 
• 375g haloumi , drained, cut into 12 thick slices 
• 2 tomatoes, cut into wedges 
• 1/4 cup coriander leaves 
• 2 tbsp lemon juice, plus lemon wedges to serve 

Instructions

1. Place the lentils in a small saucepan over low heat with 1 tablespoon water.
2. Heat through for 5 minutes.
3. Meanwhile, cook the sugar snap peas in boiling water for about 4 minutes or until just tender.
4. Heat 2 teaspoons of olive oil in a frypan over medium-high heat. Add half the sliced haloumi and cook for 1-2 minutes on each side until just browned. Repeat with the remaining 2 teaspoons of olive oil and remaining haloumi slices.
5. In a large bowl, combine the warm lentils and sugar snap peas with the tomato wedges, coriander leaves and lemon juice. Toss well to combine.
6. To serve, divide the lentil salad among plates and top each with 3 slices of haloumi. Serve with lemon wedges on the side.