Lentil and haloumi salad

Cooking Salads Lentil and haloumi salad

Meet the perfect barbecue side salad. Perfect for vegetarian guests.

Lables: Vegetarian Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Make Lemon dressing: Place oil, lemon juice and pepper in a screw-top jar. Secure lid. Shake to combine.
  2. Heat half the oil in a non-stick frying pan over medium-high heat. Add half the haloumi. Cook, turning, for 1 to 2 minutes or until golden. Transfer to a plate. Repeat with remaining oil and haloumi.
  3. Place lentils, tomato, parsley, celery and haloumi in a bowl. Add dressing. Toss to combine. Serve.

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250g haloumi, cut into 2cm pieces
2 tsp olive oil
400g can lentils, drained, rinsed
250g cherry tomatoes, halved
1/2 cup chopped fresh flat-leaf parsley leaves
2 celery stalks, trimmed, thinly sliced
2 tbsp olive oil
2 tbsp lemon juice

Adv

Autors
Preparation time
15
Cooking time
4
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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