SALADS TO TRY: Lentil and crispy haloumi tabouli

Taken From https://www.taste.com.au/recipes/lentil-crispy-haloumi-tabouli/1798fd97-ba47-46de-80a3-297420360bb0?r=recipes/vegetariansaladrecipes&c=N1KYwM3n/Vegetarian%20salad%20recipes

INGREDIENTS

1 1/2 tablespoons extra virgin olive oil

150g haloumi, cut into 1.5cm cubes

1/4 cup lemon juice

1/2 teaspoon ground cumin

400g can lentils, drained, rinsed

3 cups fresh flat-leaf parsley leaves

3/4 cup fresh mint leaves

1 small red onion, halved, thinly sliced

250g cherry tomatoes, halved

1 tablespoon thinly sliced preserved lemon rind

METHOD

Step 1

Heat 2 teaspoons oil in a small frying pan over medium-high heat. Add haloumi. Cook, turning, for 4 minutes or until lightly browned. Remove from heat. Cool for 5 minutes.

Step 2

Combine remaining oil, lemon juice and cumin in a large bowl. Season with salt and pepper. Add lentils, haloumi, parsley, mint, onion, tomato and preserved lemon. Toss to combine. Serve immediately.

NUTRITION

ENERGY 1069 kj

FAT TOTAL 17.9g

SATURATED FAT 7.6g

FIBRE 7.5g

PROTEIN 14.7g

CHOLESTEROL 10mg

SODIUM 825mg

CARBS (TOTAL) 11.8g