Salads Mediterranean Cyprus
Cypriot Halloumi & Lentil Salad
Method
Heat a non-stick skillet over medium heat.
Add the halloumi slices and cook for 1–2 minutes on each side until lightly golden.
Place the lentils, cucumber, cherry tomatoes, roasted red pepper and rocket in a large bowl.
Whisk together the olive oil, lemon juice, oregano, black pepper and a small pinch of salt.
Pour the dressing over the salad and toss gently.
Divide the salad between two serving bowls.
Arrange the warm halloumi on top.
Sprinkle with fresh mint and parsley, then serve immediately.
Chef's Tip
Add the halloumi just before serving while it is still warm and lightly crisp on the outside. Since halloumi is naturally salty, taste the salad before adding extra salt.
Nutrition Facts
Per serving
430
Calories
25 g
Protein
22 g
Fat
34 g
Carbs
