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