Without a doubt – my favourite salad in the entire world. You can add all sorts of things to this – peppers (aka capsicum), chili’s, mix it up with some cilantro (aka fresh coriander) or roasted butternut squash (aka pumpkin)— the sky is the limit! Just don’t make the same mistake I did when I tried to make this the first time…havarti is not the same as haloumi (havarti will melt!)
Make the lentil salad an hour or so before grilling the haloumi — this will allow the lentils to soak up the yummy flavours — tastes great the next day too!
Haloumi and lentil salad
- 2 x 400g cans brown lentils, drained, rinsed
- 1/2 – 1 small red onion, thinly sliced (depends on how much you like onion)
- 1 English cucumber, halved, sliced (about 1 cup total)
- 3tomatoes, chopped (or 1 cup of cherry tomatoes)
- 3/4 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
- Salt and pepper to season
Combine lentils, onion, cucumber, tomatoes, mint, lemon juice and oil in a bowl. Season with salt and pepper and mix to combine. Allow this to hang out for an hour if you can, if you cant — its still good!
Cut haloumi lengthways into about 8 slices. Pat-dry with paper towels. Dust lightly with flour and shake off excess.
Heat oil in a non-stick frying pan over medium heat. Cook haloumi, in batches, for 2 minutes each side, or until golden. Drain
Top the salad with the haloumi — done!