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Lentil tabbouleh with haloumi
Lentil tabbouleh with haloumi
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Prep Time:
10 minutes
Cook Time:
5 minutes
Total Time:
15 minutes
Mediterranean herb-infused salad, packed with fiber and gluten-free.
Ingredients:
  • 1 bunch flat-leaf parsley, leaves picked
  • Handful of mint leaves
  • 3 tomatoes, roughly chopped
  • 1 lemon, zested
  • 42.00 gm lemon juice
  • 36.40 gm extra virgin olive oil
  • 2.50 gm ground cinnamon
  • 2.50 gm ground cumin
  • 180g haloumi
  • 400g can lentils, rinsed, drained
  • 8 black olives
  • Extra lemon wedges, to serve
Instructions:
  • Chop parsley and mint leaves, saving a few whole leaves for garnish. Mix chopped herbs with tomato, lemon juice, oil, cinnamon, and cumin. Season with freshly ground black pepper.
  • Slice the haloumi thickly, then fry in a dry, non-stick pan over medium-high heat for 1-2 minutes until golden on each side.
  • Spread the lentils on a serving plate, layer with tomato mixture and haloumi. Sprinkle olives, lemon zest, and reserved herbs on top. Serve with lemon wedges for squeezing.

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