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Lentil and haloumi salad recipe

Photo: Lentil and haloumi salad recipe


Ingredients Nutrition

250g haloumi cheese, cut into 2cm pieces
2 teaspoons olive oil
400g can lentils, drained, rinsed
250g cherry tomatoes, halved
1/2 cup chopped fresh flat-leaf parsley leaves
2 celery stalks, trimmed, thinly sliced

Lemon dressing

2 tablespoons olive oil
2 tablespoons lemon juice


Energy 1370kJ
Fat saturated 8.80g
Fat Total 24.70g
Carbohydrate sugars -
Carbohydrate Total 8.00g
Dietary Fibre 3.60g
Protein 17.00g
Cholesterol 33.00mg
Sodium 2029mg 


Step 1
Make Lemon dressing: Place oil, lemon juice and pepper in a screw-top jar. Secure lid. Shake to combine.

Step 2
Heat half the oil in a non-stick frying pan over medium-high heat. Add half the haloumi. Cook, turning, for 1 to 2 minutes or until golden. Transfer to a plate. Repeat with remaining oil and haloumi.

Step 3
Place lentils, tomato, parsley, celery and haloumi in a bowl. Add dressing. Toss to combine. Serve.


Super saver: Use 1 cup pitted kalamata olives instead of the haloumi and save around $4.97 in total. Serve with lamb cutlets or beef sausages.

Super Food Ideas - December 2008 , Page 49
Recipe by Vanessa Horton

Photography by Mark O'Meara

More from the Lebanese Recipes Kitchen:

Spicy chicken kebabs
Kefta Kebabs and Cauliflower with Taratur Sauce
Arnabeet Mekleh (Fried Cauliflower)

Baba ghanouj

Batata Harra 

Tarator Sauce

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