I whipped this dish up tonight in no time with my sister, Bel, and buddy, Bec, and we concluded that it will be a definite favourite this summer.
Haloumi & Lentil Salad
1 tin brown lentils, drained, rinsed
1/2 red onion, thinly sliced
1 Lebanese cucumber, halved, sliced
2-3 tomatoes, chopped
1/2 cup mint leaves, shredded
1/2 tin of corn kernels, drained, rinsed
couple of handfuls of fresh baby rocket (arugula)
juice of half a lemon
1 tablespoon extra virgin olive oil
250g block haloumi cheese
2 tablespoons vegetable oil
- Combine lentils, onion, cucumber, tomatoes, mint, corn, rocket, lemon juice and oil in a bowl. Season with fresh cracked pepper then toss to combine.
- Cut haloumi lengthways (about 4mm thick).
- Heat oil in a non-stick frying pan over medium heat. Cook haloumi for 2 minutes each side, or until golden.
- Serve lentil salad topped with warm haloumi. Sprinkle with a little balsamic vinegar for extra zing, if desired.