Lentil and Halloumi Salad
This lentil halloumi salad is a gorgeous, fresh, light and veggie packed salad. Perfect for any occasion. Emjoy as a main meal, or as a beautiful side dish.
Equipment
- Small Fry Pan
- Large chopping board
- Salad Bowl
- Sharp knife
Ingredients
- 100 g spinach 3.5oz, can use any green mix
- 1 large orange peeled and segmented
- 1 lebanese cucumber diced
- 1 medium carrot peeled into ribbons
- 400 g can of lentils 14.5oz can
- ½ red onion finely sliced
- 180 g halloumi 6oz equivelant, sliced
Tahini Yogurt Dressing
- ¼ cup greek style yogurt
- 1 tablespoon tahini
- 1 tablespoon lemon juice about half a lemon
- 1 tablespoon water
- salt and pepper to taste
Instructions
- Cook the halloumi - heat a small pan over medium heat, and add the halloumi. Cook 3-4 minutes, until browned, then flip and cook an additional 3-4 minutesl Halloumi should be lightly browned.
- Make the tahini yogurt dressing by combing the dressing ingredients in a small bowl and whisking together until smooth. If the dressing is too thick, add a little more water.
- To assemble the salad, add the salad greens to a large platter and top with the lentils. Then add the cucumber, red onion and carrot ribbons. Top with the orange segments and cooked halloumi.
- Finish by drizzling the dressing over the salad, and add an additional crack of pepper.