Haloumi that’s crisp on the outside and deliciously soft in the centre is the golden glory on top of this colourful, flavoursome salad.
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 tablespoon fresh lemon juice
- 1/2 teaspoon caster sugar
- 2 1/2 tablespoons olive oil
- 1 x 180g pkt haloumi, cut into 8 slices
- Salt, to season
Method
- Step 1Combine the lentils, tomato, cucumber, rocket and onion in a large bowl.
- Step 2Place the lemon juice, sugar and 2 tablespoons of oil in a small bowl. Season with salt and pepper. Whisk to combine.
- Step 3Pat the haloumi dry with paper towel and brush with the remaining oil. Heat a medium frying pan over medium heat. Add half the haloumi and cook for 1-2 minutes each side or until golden. Transfer to a plate. Repeat with remaining haloumi, reheating the pan between batches.
- Step 4Drizzle the dressing over the salad and toss to coat. Divide the salad among serving plates. Top with the haloumi to serve.
- Low carb
- Low kilojoule
- Low sugar
- Vegetarian
Nutrition
1177 kj
Energy
19g
Fat Total
7g
Saturated Fat
4g
Fibre
15g
Protein
24mg
Cholesterol
1327.49mg
Sodium
5g
Carbs (sugar)
10g
Carbs (total)
All nutrition values are per serve
Notes
Swap it: Swap the haloumi for 4 chicken breast schnitzels. Marinate the chicken in extra lemon juice and olive oil. Cook for 3 minutes each side.
- Author: Miranda Farr
- Image credit: Steve Brown
- Publication: Australian Good Taste
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