Herby lentil and haloumi salad
- 1 teaspoon extra-virgin olive oil
- 100g reduced-fat haloumi, cubed
- 400g can brown lentils, rinsed and drained
- 3 tomatoes, diced
- 1 handful each fresh mint, parsley and coriandercilantroX, chopped
- For the dressing
- juice 1 lemon
- 1 teaspoon ground cumin
- 1½ tablespoons extra-virgin olive oil
1 Heat the 1 teaspoon oil in a pan over a high heat. Add the halloumi and fry for 3–5 min.
2 In a bowl, toss the haloumi with all the other salad ingredients, then tip into lunchboxes. Keep chilled until ready to eat.
3 Combine the dressing ingredients by shaking in a jar or container with a tight-fitting lid. Season with freshly ground black pepper.
4 To serve, pour the dressing over the salad and toss well.
Potion this salad into two lunchboxes or mason jars to take to work, and pour the dressing on just before serving
Nutrition Info (per serve)
Total fat 22g
–Saturated fat 7.8g
Dietary fibre 6.7g
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
This site complies with the HONcode standard for trustworthy health information