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Rainbow salad with haloumi and lentils recipe
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Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
20 minutes
Colorful veggie salad with green beans and haloumi - a crowd favorite!
Ingredients:
  • 150g green beans, trimmed, thinly sliced
  • 1 bunch baby broccoli, finely chopped
  • 1 corn cob, husk and silk removed
  • 400g can lentils, rinsed, drained
  • 1 small red onion, finely chopped
  • 1 Lebanese cucumber, finely chopped
  • 1/4 small red cabbage, finely shredded
  • 200g Perino tomatoes, thinly sliced
  • 200g haloumi, thinly sliced
  • 1 avocado, stoned, peeled, chopped
  • 36.40 gm olive oil
  • 82.50 ml basil leaves
  • 1 lemon, zested, juiced
Instructions:
  • Place the beans and baby broccoli in a bowl. Cover them with boiling water and let sit for 1-2 minutes until they are just tender. Then, refresh them under cold water and drain well.
  • Using a small serrated knife, slice down the side of the corn to release the kernels. Place the kernels in a heatproof bowl and cover with boiling water. Let sit for 2 minutes until tender, then drain.
  • Place the bean mixture, lentils, onion, cucumber, cabbage, and tomato beautifully on a serving platter. Preheat a barbecue grill or chargrill on high. Grill the haloumi for 1-2 minutes per side until it turns a beautiful golden brown. Arrange the grilled haloumi on top of the salad and sprinkle with corn.
  • Blend the avocado, oil, basil, lemon zest, and lemon juice in a food processor until smooth. Drizzle over the salad before serving.

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