Halloumi, lentil & all the herbs salad
Serves 4
Easy
Prep:
Cook:
Make this delicious halloumi and lentil salad for a quick and easy midweek meal. It's customisable with lots of soft herbs – use any you have to hand
Skip to ingredients
Units:
- 3 tbsp mango chutneyplus 1 tsp
- 2 tbsp apple cider vinegar
- 3 tbsp olive oilplus ½ tsp
- 500g cooked puy lentils
- 1 red onionfinely sliced
- 100g cherry tomatoeshalved
- ½ cucumberseeds scraped out and cut into chunks
- 2 celery sticksfinely sliced
- 20g mintleaves picked
- 30g basilleaves picked
- 30g parsleyroughly chopped
- 225g halloumicut into chunky cubes
- ¼ tsp chilli powder
Nutrition: Per serving
- kcal493
- fat25g
- saturates11g
- carbs34g
- sugars11g
- fibre10ghigh
- protein28g
- salt2.19g
Method
step 1
Put the 3 tbsp mango chutney, apple cider vinegar and 3 tbsp olive oil in a large bowl. Season well with salt and pepper. Add the lentils, red onion, tomatoes, cucumber, celery and all the herbs and mix well to combine.
step 2
Heat the remaining ½ tsp oil in a small frying pan on a medium heat, add the halloumi and cook for 4-5 mins until crispy and golden all over. Mix through the remaining 1 tsp mango chutney and the chilli powder, then toss to coat. Remove from the heat.
step 3
Serve the lentil salad topped with the crispy glazed halloumi.
