Salad’s are so quick and easy, not to mention fresh and nutritious – it’s an easy way to get a dinner meal out of the way so you aren’t stuck in the kitchen for over an hour at the end of a busy day.
By Lauren Tangey
Lentils and Haloumi Salad
- Total Time: 15 minutes
- Yield: 4
Description
Salad’s are so quick and easy, not to mention fresh and nutritious – it’s an easy way to get a dinner meal out of the way so you aren’t stuck in the kitchen for over an hour at the end of a busy day.
Ingredients
- – 1 can of lentils, drained and rinsed twice
- – 2 good handfuls of baby spinach, rinsed
- – 1/2 a spanish onion, sliced into thin wedges
- – 1/2 a punnet of grape or cherry tomatos, sliced in half
- – 1 small block of traditional haloumi, sliced into 5mm slices
- – 1 lemon, sliced into wedges
- – olive oil
- – salt and pepper
Instructions
- Place the lentils, onion and tomatoes into a bowl. Season well with salt and pepper and a good dash of olive oil and set aside.
- Fry the haloumi until golden brown and a little bit crispy.
- Add the haloumi and baby spinach and use your hands to toss.
- Squeeze two lemon wedges over the top and serve immediately with more lemon wedges aside.
- Prep Time: 10 mins
- Cook Time: 5 mins
