Lentil Tabbouleh with Grilled Haloumi, Lemon, Olives & Mint

In a sieve, rinse and drain lentils well. Pick parsley and mint leaves and roughly chop (discard stems). Cut cherry tomatoes in half. Medium dice cucumber. Zest lemon and cut in half.

Cut the haloumi into 8 equal slices and coat with ¹⁄₂ the spice mix and 1 Tbsp oil. Heat a non-stick fry pan over medium heat. Carefully add the haloumi and cook 3-4 minutes per side until golden. Set aside.

In a small jar add lemon zest and juice (to taste), remaining spice mix, salt, pepper and 2-3 Tbsp of olive oil. Screw lid on and give a good shake to mix. Taste and adjust as necessary.

Tip! Use extra virgin olive oil if you have it.

In a large bowl add lentils, cherry tomatoes, cucumber, parsley, mint and olives. Drizzle dressing over and toss well to combine. Divide between bowls and top with freshly grilled haloumi. Enjoy!

In a sieve, rinse and drain lentils well. Pick parsley and mint leaves and roughly chop (discard stems). Cut cherry tomatoes in half. Medium dice cucumber. Zest lemon and cut in half.

Cut the haloumi into 8 equal slices and coat with ¹⁄₂ the spice mix and 1 Tbsp oil. Heat a non-stick fry pan over medium heat. Carefully add the haloumi and cook 3-4 minutes per side until golden. Set aside.

In a small jar add lemon zest and juice (to taste), remaining spice mix, salt, pepper and 2-3 Tbsp of olive oil. Screw lid on and give a good shake to mix. Taste and adjust as necessary.

Tip! Use extra virgin olive oil if you have it.

In a large bowl add lentils, cherry tomatoes, cucumber, parsley, mint and olives. Drizzle dressing over and toss well to combine. Divide between bowls and top with freshly grilled haloumi. Enjoy!