17 April 2016
Halloumi, Lentil and Rocket Salad
Combine the lentils, tomato, cucumber, rocket and onion in a large bowl.
Place the lemon juice, sugar and 2 tablespoons of oil in a small bowl. Season with salt and pepper. Whisk to combine.
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.
Drizzle the dressing over the salad and toss to coat. Divide the salad among serving plates. Top with the halloumi to serve.
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