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Lentil and Haloumi Salad
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| Ingredients (serves four) | |
| 2 x 400g | cans brown lentils, drained and rinsed |
| 1 small | red onion, thinly sliced |
| - 1 Lebanese cucumber, halved and sliced | |
| 2 | tomatoes, chopped |
| 1 1/2 tbsp | extra virgin olive oil |
| 250g | block haloumi cheese |
| plain flour | |
| 2 tbsp | vegetable oil |
Method:
1. Combine lentils, onion, cucumber, tomatoes, lemon juice and oil in a bowl. Season, then toss to combine
2. Cut haloumi lengthways and pat dry with paper towels. Dust lightly with flour and shake off excess
3. Heat oil in a non-stick frying pan over medium heat. Cook haloumi for 2 mins on each side or until golden
4. Drain haloumi on paper towels. Serve lentil salad topped with warm haloumi.
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