Puy Lentil Salad with Haloumi

This tasty vegetarian lunch is packed with protein and will keep you feeling full all afternoon.

Puy Lentil Salad with Haloumi

Servings 2
Cook Time 30 mins

Ingredients

Lentil Salad

  • 75g Puy lentils
  • 50g green beans, cut into 3cm lengths
  • 2 radish, thinly sliced into rounds
  • 1 Lebanese cucumber, thinly sliced into rounds
  • ½ tsp extra-virgin olive oil
  • 1 tsp balsamic vinegar
  • 50g rocket

Haloumi

  • 120g haloumi, sliced 1cm
  • ¼ tsp oil

To serve

  • 1 Tbsp pumpkin seeds

Instructions

  • Bring a medium pot of salted water to the boil.
  • Prep beans. Cook lentils in pot of boiling water for 22 minutes, then add beans and cook a further 2-3 minutes, until beans are just tender and lentils are tender with a slight bite. Drain well and allow to cool for a few minutes.
  • Prep radish and cucumber. Add to a medium bowl with olive oil and vinegar. Add lentils, beans and rocket and season with salt and pepper. Toss to combine.
  • Prep haloumi. Heat oil in a small fry-pan on medium heat. Cook haloumi for 1-2 minutes each side, until golden.
  • Serve lentil salad topped with haloumi and pumpkin seeds.

Notes

Energy 1157 kJ | 277 kCal | Carbohydrates 27.4 g | Protein 51.1 g | Fat 20.8 g
Calories: 277kcal

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