Haloumi with lentil salad

Cooking Salads Haloumi with lentil salad

Simple, healthy and tasty, this easy salad makes a terrific light dinner or a fabulous lunch.

Lables: Low carb Low kilojoule Low sugar Vegetarian Egg free Fish free Peanut free Sesame free Shellfish free Soy free Tree nut free
  1. Combine lentils, onion, cucumber, tomatoes, mint, lemon juice and oil in a bowl. Season then toss to combine.
  2. Cut haloumi lengthways into 8 slices. Pat-dry with paper towels. Dust lightly with flour and shake off excess.
  3. Heat oil in a non-stick frying pan over medium heat. Cook haloumi, in batches, for 2 minutes each side, or until golden.
  4. Drain haloumi on paper towels. Serve lentil salad topped with warm haloumi.

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2 x 400g cans brown lentils, drained, rinsed
1 small red onion, thinly sliced
1 Lebanese cucumber, halved, sliced
2 tomatoes, chopped
1/2 cup mint leaves, shredded
1 1/2 tbsp lemon juice
1 tbsp extra virgin olive oil
250g block haloumi cheese
2 tbsp plain flour
2 tbsp vegetable oil

Adv

Autors
Preparation time
20
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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