Special Diet

Warm Lentil, Tomato and Haloumi Salad

cook 10 mins
  • 250 g (8 oz) haloumi cheese, cut into chunks
  • 1/2 red onion, sliced
  • 250 g (8 oz) cherry tomatoes, halved
  • 400 g (13 oz) can lentils, rinsed and drained
  • 1 garlic clove, crushed
  • juice of 1/2 lemon
  • 2 tablespoons extra virgin olive oil
  • small handful of coriander leaves, roughly chopped
  • small handful of mint leaves, roughly chopped
  • Heat a nonstick frying pan over a medium heat and dry-fry the haloumi for 4–5 minutes, turning frequently, until golden.
  • Meanwhile, toss together the remaining ingredients in a bowl. Stir in the cooked haloumi and serve immediately.
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