Name: Halloumi, Lentil and Rocket Salad
Prep time: 0:0
Cook time: 0:0
Yield: 0
Cuisine: Vegetables, Salads
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 tbs fresh lemon juice; 1/2 tsp caster sugar; 2 1/2 tbs olive oil; 1 x 180g pkt halloumi; cut into 8 slices

Posted on

17 April 2016

by

Yes Chef!

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 tbs fresh lemon juice

1/2 tsp caster sugar

2 1/2 tbs olive oil

1 x 180g pkt halloumi, cut into 8 slices

Preparation

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 halloumi dry with paper towel and brush with the remaining oil. Heat a medium frying pan over medium heat. Add half the halloumi and cook for 1-2 minutes each side or until golden. Transfer to a plate. Repeat with remaining halloumi, reheating the pan be-tween batches.
4

Drizzle the dressing over the salad and toss to coat. Divide the salad among serving plates. Top with the halloumi to serve.