Haloumi is a delicious cheese originally from Cyprus; it is amazingly versatile and absolutely delicious. The combination of fresh herbs, tomato and lemon give this dish a real zing. A perfect dish for a warm weeknight.

30 Minutes. Vegetarian. Gluten Free. Sugar Free.

Serves 2.

180g haloumi
3 tomatoes
3/4 cup puy lentils
3 sprigs coriander
3 sprigs parsley
3 sprigs mint
1 red onion
1 lemon

Cook lentils & prepare salad
Place lentils in a pot of cold water (the water should come 5cm above the lentils). Cover and bring to the boil then reduce to medium heat for 20 minutes. Drain, rinse and leave to one side to dry. Within the last 15 minutes of the lentils cooking, cut tomatoes roughly in 2-3cm pieces and place in a large mixing bowl, with any juice from board. With your hands, squeeze out some of the juice from the tomatoes into the bowl. Season with salt and pepper and add 2 tablespoons of olive oil. Then, squeeze in juice of half of the lemon and mix to combine. Lastly, finely slice 1/2 a red onion and add to the bowl to soften in the juices.

Grill haloumi
Slice haloumi into length ways into 1 cm pieces. Place a griddle or dry non-stick fry pan over a medium-high heat and cook for 1–2 minutes on each side.

Combine & serve
Roughly chop parsley, coriander and mint. Combine tomatoes, lentils and herbs. Mix to dress.Plate lentils, top with haloumi, drizzle a little olive oil and squeeze of juice of the remaining lemon. Season to taste.


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October 29, 2015 by Timothy Ryder
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