Haloumi with lentil salad

Simple, healthy and tasty, this easy salad makes a terrific light dinner or a fabulous lunch.

• 2 x 400g cans brown lentils, drained, rinsed
• 1 small red onion, thinly sliced
• 1 Lebanese cucumber, halved, sliced
• 2 tomatoes, chopped
• 1/2 cup mint leaves, shredded
• 1 1/2 tablespoons lemon juice
• 1 tablespoon extra virgin olive oil
• 250g block haloumi cheese
• 2 tablespoons plain flour
• 2 tablespoons vegetable oil

Energy 1727kJ	Fat saturated 9.00g
Fat Total 25.00g	Carbohydrate sugars 5.00g
Carbohydrate Total 20.00g	Dietary Fibre 6.00g
Protein 23.00g	Cholesterol 33.00mg
Sodium 1835.86mg

All nutrition values are per serve.

1. Step 1

   Combine lentils, onion, cucumber, tomatoes, mint, lemon juice and oil in a bowl. Season then toss to combine.

2. Step 2

   Cut haloumi lengthways into 8 slices. Pat-dry with paper towels. Dust lightly with flour and shake off excess.

3. Step 3

   Heat oil in a non-stick frying pan over medium heat. Cook haloumi, in batches, for 2 minutes each side, or until golden.

4. Step 4

   Drain haloumi on paper towels. Serve lentil salad topped with warm haloumi.