Halloumi & Lentil Salad


Vegetarian, Gluten-free

Meal Type
Lunch
Author
Coles magazine
Serves
4
Preparation Time
5 minutes
Cooking Time
5 minutes

Ingredients

Dairy

  • 250g halloumi cheese, sliced

Salad

  • 2 x 400g cans brown lentils, drained and rinsed
  • 1 small red onion, sliced thinly
  • 1 cucumber, peeled, halved, deseeded, sliced thinly
  • 2 medium toamatoes, deseeded and diced
  • 1/2 cup mint leaves, shredded

Dressing

  • 1 1/2 Tbsp lemon juice
  • 1 Tbsp olive oil

Instructions

  1. Combine lentils, onion, cucumber, tomatoes, and mint, toss to combine.
  2. Measure lemon juice and oil into a small container or dish depending on when you will be serving the salad.
  3. Dry halloumi slices with a paper towel, using a very hot non-stick pan, cook halloumi until golden on each side, use a little spray oil if necessary.
  4. If travelling, allow halloumi to cool before adding to salad, or box up and reheat at destination.
  5. If serving immediately, add dressing to salad, toss and top with halloumi.

Notes

  • Season with a little ground pepper if desired, not salt is required with halloumi as it has plenty already.
  • If substituting halloumi, consider a firm or smoked tofu, brown in a pan and add some salt to the dressing.
  • We prefer to de-seed our tomatoes and cucumbers because it helps the salad keep longer in the fridge, but its all personal choice, if you are lazy or excess watery seeds don't bother you, feel free to roughly dice and stir.
  • If you can find them consider trying cherry tomatoes and cucamelons or mouse melon cucumbers in this salad, the fruits are small enough that they don't need cutting and the tiny melons provide a lovely crunch.
  • If you don't like mint, consider using coriander or basil leaves instead, but I would not recommend substituting the mint AND omitting the onion or the dish looses its fresh clean feeling.