Meat Free Monday

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

Photography by Luke Burgess

Photography by Luke Burgess

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


  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