Name: Haloumi and spiced lentil veggie salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1
Ingredients: 5.00 gm Brand ground cumin; 2 tsp ground coriander; 1 red onion, finely chopped; 2 x 400g cans Brand brown lentils, rinsed, drained; 2 Lebanese cucumbers, chopped; 350g mixed medley tomatoes, halved; 50g baby rocket leaves; 250.00 ml flat-leaf parsley leaves; 1 lemon, zested, juiced; 36.40 gm olive oil; 180g pkt haloumi, cut into 1cm-thick slices

Haloumi and spiced lentil veggie salad

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Prep Time:
10 minutes

Cook Time:
5 minutes

Total Time:
15 minutes

Versatile vegetarian salad, perfect as a side or main.

Ingredients:

5.00 gm Brand ground cumin
2 tsp ground coriander
1 red onion, finely chopped
2 x 400g cans Brand brown lentils, rinsed, drained
2 Lebanese cucumbers, chopped
350g mixed medley tomatoes, halved
50g baby rocket leaves
250.00 ml flat-leaf parsley leaves
180g pkt haloumi, cut into 1cm-thick slices

Instructions:

Preheat a small frying pan over high heat. Toast the cumin and coriander for 1 min. In a large bowl, mix the toasted spices with onion, lentils, cucumber, tomato, rocket, and parsley. Drizzle with lemon juice and half of the oil. Toss well to combine. Season with salt and pepper.
Heat the remaining oil in a medium frying pan over high heat until sizzling. Add the haloumi and cook for 2 minutes on each side until beautifully golden.
Plate the lentil salad, layer with haloumi, and garnish with lemon zest before serving.

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