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Lentil tabbouleh with haloumi recipe

Lentil tabbouleh with haloumi

0:10 Prep | 0:05 Cook | 4 Servings | Easy

Laced with vibrant Mediterranean flavours and freshly picked herbs, this satisfying salad is high in fibre and gluten-free


1 bunch flat-leaf parsley, leaves picked
Handful of mint leaves
3 tomatoes, roughly chopped
1 lemon, zested
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
1 teaspoon ground cinnamon
1 teaspoon ground cumin
180g haloumi
400g can lentils, rinsed, drained
8 black olives
Extra lemon wedges, to serve


Step 1 Roughly chop the parsley and mint leaves, reserving a few whole leaves to garnish. Toss the chopped herbs with the tomato, lemon juice, oil, cinnamon and cumin, then season with freshly ground black pepper.

Step 2 Thickly slice the haloumi, then fry in a dry, non-stick frypan over medium-high heat for 1-2 minutes until golden, then turn and fry for a further 1-2 minutes until golden.

Step 3 Place the lentils on a serving plate, then top with tomato mixture and haloumi. Scatter over olives, lemon zest and reserved herbs, then serve with lemon wedges to squeeze over.

Author: Jill Dupleix Image credit: Andy Lewis Publication: Taste.com.au

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