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Haloumi & Lentil Summer Salad

Haloumi & Lentil Summer Salad
Contributed by
Rose Fenasse
Serves
1-2

Simple, nutritious and delicious, this Haloumi & Lentil Salad makes a great Summer lunch or dinner!  Vegetarian and gluten-free with a yummy tahini dressing.



  1. Rinse lentils well under water through a strainer, rinsing until the water runs clear. Set aside.
  2. Wash the carrots and radishes well. Grate, mandoline or slice the radishes, onion and carrots into matchsticks. Prepare parsley by roughly ripping, and quarter the cherry tomatoes. 
  3. Combine the prepared vegetables and lentils together in a bowl, then drizzle through a teaspoon of coconut vinegar and a pinch of salt. Toss to combine.
  4. Add the dressing ingredients to a small bowl and whisk thoroughly to combine. Drizzle over the salad ingredients. 
  5. Cut the haloumi into thick 0.5-1cm size pieces. Heat a teaspoon of olive oil in a pan over medium-high heat, then cook haloumi for 5-10 minutes or until golden brown on each side.
  6. Place cooked haloumi on salad then sprinkle with slivered almonds and hemp seeds. Enjoy!

SHORT DESCRIPTION

Simple, nutritious and delicious, this Haloumi & Lentil Salad makes a great Summer lunch or dinner!  Vegetarian and gluten-free with a yummy tahini dressing.

DESCRIPTION

  1. Rinse lentils well under water through a strainer, rinsing until the water runs clear. Set aside.
  2. Wash the carrots and radishes well. Grate, mandoline or slice the radishes, onion and carrots into matchsticks. Prepare parsley by roughly ripping, and quarter the cherry tomatoes. 
  3. Combine the prepared vegetables and lentils together in a bowl, then drizzle through a teaspoon of coconut vinegar and a pinch of salt. Toss to combine.
  4. Add the dressing ingredients to a small bowl and whisk thoroughly to combine. Drizzle over the salad ingredients. 
  5. Cut the haloumi into thick 0.5-1cm size pieces. Heat a teaspoon of olive oil in a pan over medium-high heat, then cook haloumi for 5-10 minutes or until golden brown on each side.
  6. Place cooked haloumi on salad then sprinkle with slivered almonds and hemp seeds. Enjoy!

INGREDIENTS

1x 400g tin organic brown lentils
3 carrots
5 radishes
1/4 Spanish onion
Handful of fresh parsley
Handful of cherry tomatoes
1 tsp organic coconut vinegar
Pinch of salt
Palm size serve of haloumi cheese
Handful of slivered or crushed almonds

Dressing:
2 tbsp organic tahini
2 tbsp organic extra virgin olive oil
1 tsp organic maple syrup
1 tbsp organic coconut vinegar
Pinch of salt

Method

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  • Blanched Slivered Almonds 350g Blanched Slivered Almonds 350g

    Blanched Slivered Almonds 350g

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  • Honest to Goodness Organic Brown Lentils Organic Brown Lentils 400g

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  • Celtic Sea Salt - Fine 600g Celtic Sea Salt - Fine 600g

    Celtic Sea Salt - Fine 600g

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  • Honest to Goodness Organic Extra Virgin Olive Oil Organic Olive Oil Extra Virgin 500ml

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  • Organic Hulled Tahini 375g

    Organic Hulled Tahini 375g

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