Haloumi, lentil and rocket salad

Cooking Vegetarian Haloumi, lentil and rocket salad

Haloumi thats crisp on the outside and deliciously soft in the centre is the golden glory on top of this colourful, flavoursome salad.

Lables: Low carb Low kilojoule Low sugar Vegetarian Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Combine the lentils, tomato, cucumber, rocket and onion in a large bowl.
  2. Place the lemon juice, sugar and 2 tablespoons of oil in a small bowl. Season with salt and pepper. Whisk to combine.
  3. 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.
  4. Drizzle the dressing over the salad and toss to coat. Divide the salad among serving plates. Top with the haloumi to serve.

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1 x 400g can brown lentils, rinsed, drained
1 x 250g punnet grape tomatoes, halved
2 Lebanese cucumbers, ends trimmed, halved lengthways, thinly sliced
60g baby rocket leaves
1/2 small red onion, finely chopped
1 tbsp fresh lemon juice
1/2 tsp caster sugar
2 1/2 tbsp olive oil
1 x 180g pkt haloumi, cut into 8 slices
Salt, to season

Adv

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