Herby lentil and haloumi salad

Ingredients

Serves (1) Serves (2) — default Serves (4) Serves (6) Serves (8) Serves (10)

Units: Metric Imperial (US)

Measurements explained

• 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

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Instructions

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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.

HFG tip

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)

Calories 405 cal

Kilojoules 1695 kJ

Total fat 22 g

Saturated fat 7.8 g

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Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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First published: Sep 2020

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