Lentil and Haloumi Salad
Servings
Prep Time
1
5 minutes
Cook Time
7 minutes
Servings
Prep Time
1
5 minutes
Cook Time
7 minutes
Ingredients
1
tbsp
Cooking oil for spraying
2
slices
haloumi
thinly sliced
1/2
tsp
sambal oelek (chilli paste)
2
tsp
sunflower seeds
1
tinned
brown lentils
drained
1/2
cup
chopped fresh parsley
4
cherry tomatoes
1/4
red onion
thinly sliced
1
cup
baby spinach
1
tsp
extra virgin olive oil
2
tbsp
lemon juice
Instructions
Lightly spray a non-stick frying pan with cooking oil spray and heat over medium-high heat.
Add the haloumi slices and cook for 1-2 minutes on each side or until golden and soft. Remove the haloumi from the pan and set aside.
Add the chilli paste to the pan with the sunflower seeds. Toast the seeds in the chilli paste for 1-2 minutes or until they start to turn golden.
Combine lentils, parsley, tomato, onion, baby spinach, olive oil and lemon juice.
Top with haloumi slices and chilli sunflower seeds to serve.
Recipe Notes
355 calories per serve
Print Recipe
Lentil and Haloumi Salad
Votes:
0
Rating:
0
You:
Rate this recipe!
Prep Time
5 minutes
Cook Time
7 minutes
Servings
Ingredients
1
tbsp
Cooking oil for spraying
2
slices
haloumi
thinly sliced
1/2
tsp
sambal oelek (chilli paste)
2
tsp
sunflower seeds
1
tinned
brown lentils
drained
1/2
cup
chopped fresh parsley
4
cherry tomatoes
1/4
red onion
thinly sliced
1
cup
baby spinach
1
tsp
extra virgin olive oil
2
tbsp
lemon juice
Prep Time
5 minutes
Cook Time
7 minutes
Servings
Ingredients
1
tbsp
Cooking oil for spraying
2
slices
haloumi
thinly sliced
1/2
tsp
sambal oelek (chilli paste)
2
tsp
sunflower seeds
1
tinned
brown lentils
drained
1/2
cup
chopped fresh parsley
4
cherry tomatoes
1/4
red onion
thinly sliced
1
cup
baby spinach
1
tsp
extra virgin olive oil
2
tbsp
lemon juice
Votes:
0
Rating:
0
You:
Rate this recipe!
Instructions
Lightly spray a non-stick frying pan with cooking oil spray and heat over medium-high heat.
Add the haloumi slices and cook for 1-2 minutes on each side or until golden and soft. Remove the haloumi from the pan and set aside.
Add the chilli paste to the pan with the sunflower seeds. Toast the seeds in the chilli paste for 1-2 minutes or until they start to turn golden.
Combine lentils, parsley, tomato, onion, baby spinach, olive oil and lemon juice.
Top with haloumi slices and chilli sunflower seeds to serve.
Recipe Notes
355 calories per serve