Meat Free Monday

Today’s Meat Free Monday recipe is an easy salad which makes a great light supper dish or a tasty lunch.

Haloumi with Lentil Salad

Ingredients (serves 4)

• 2 x 400g cans brown lentils, drained, rinsed
• 1 small red onion, thinly sliced
• 1 Lebanese cucumber, halved, sliced
• 2 tomatoes, chopped
• 1/2 cup mint leaves, shredded
• 1 1/2 tablespoons lemon juice
• 1 tablespoon extra virgin olive oil
• 250g block haloumi cheese
• 2 tablespoons plain flour
• 2 tablespoons vegetable oil

Method

1. Combine lentils, onion, cucumber, tomatoes, mint, lemon juice and oil in a bowl. Season then toss to combine.
2. Cut haloumi lengthways into 8 slices. Pat-dry with paper towels. Dust lightly with flour and shake off excess.
3. Heat oil in a non-stick frying pan over medium heat. Cook haloumi, in batches, for 2 minutes each side, or until golden.
4. Drain haloumi on paper towels. Serve lentil salad topped with warm haloumi.

Recipe by Tracy Rutherford