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.

Recipe «Haloumi, lentil and rocket salad» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.