Tuesday, September 13, 2011

Haloumi, Lentil & Rocket Salad

Haloumi that's crisp on the outside and deliciously soft in the centre is the golden glory on top of this colourful, flavoursome salad from Taste.
Preparation Time 10 minutes
Cooking Time 10 minutes

Ingredients (serves 4)
1 x 400g can brown lentils, rinsed, drained
1 x 250g punnet grape tomatoes, halved
2 Lebanese cucumbers, ends trimmed, halved lengthways, thinly sliced
60g baby rocket leaves
1/2 small red onion, finely chopped
1 tbs fresh lemon juice
1/2 tsp caster sugar
2 1/2 tbs olive oil
1 x 180g pkt haloumi, cut into 8 slices
1. Combine the lentils, tomato, cucumber, rocket and onion in a large bowl.
2. Place the lemon juice, sugar and 2 tablespoons of oil in a small bowl. Season with salt and pepper. Whisk to combine.
3. Pat the haloumi dry with paper towel and brush with the remaining oil. Heat a medium frying pan over medium heat. Add half the haloumi and cook for 1-2 minutes each side or until golden. Transfer to a plate. Repeat with remaining haloumi, reheating the pan between batches.
4. Drizzle the dressing over the salad and toss to coat. Divide the salad among serving plates. Top with the haloumi to serve.
Swap it: Swap the haloumi for 4 chicken breast schnitzels. Marinate the chicken in extra lemon juice and olive oil. Cook for 3 minutes each side.

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