Lentil Tabbouleh with Haloumi

By: Katrina Butterworth
Lentil Tabbouleh with Haloumi
Course
Lunch
Tags
Haloumi Lentil
Info
  • Servings
    2
  • Prep Time
    5 minutes
  • Cook Time
    5 minutes
Ingredients
  • Flat-leaf Parsley leaves picked 1 bunch
  • Mint Leaves handful
  • Tomatoes roughly chopped 3
  • Lemon Zest finely grated, plus 2 tablespoons lemon juice and wedges to serve 1
  • olive oil Extra Virgin 2 tbsp
  • Ground Cinnamon 1 tsp
  • Ground Cumin 1 tsp
  • Haloumi 180 g
  • Can Lentils rinsed, drained 400g
  • Black Olives 8

Method

  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.
  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 .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.
More about the Author

Back to Recipes