Grilled Haloumi with Lentil Tabbouleh, Lemon, Olives and Mint

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

Cut the haloumi into 8 equal slices and coat with ¹⁄₂ the cumin/paprika/cinnamon mix and 1Tbsp 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 3-4 Tbsp of olive oil. Screw lid on and give a good shake to mix. Taste and adjust as necessary.

In a large bowl add lentils, cherry tomatoes, cucumber, parsley, mint and kalamata 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 & mint leaves and roughly chop (discarding stems). Cut cherry tomatoes in half. Medium dice Lebanese cucumber. Zest and juice the lemon.

Cut the haloumi into 8 equal slices and coat with ¹⁄₂ the cumin/paprika/cinnamon mix and 1Tbsp 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 4-5 Tbsp of olive oil. Screw lid on and give a good shake to mix. Taste and adjust as necessary.

In a large bowl add lentils, cherry tomatoes, cucumber, parsley, mint and kalamata 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 & mint leaves and roughly chop (discarding stems). Cut cherry tomatoes in half. Medium dice Lebanese cucumber. Zest and juice the lemon.

Cut the haloumi into 8 equal slices and coat with ¹⁄₂ the cumin/paprika/cinnamon mix and 1Tbsp 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.

In a large bowl add lentils, cherry tomatoes, cucumber, parsley, mint and kalamata 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 & mint leaves and roughly chop (discarding stems). Cut cherry tomatoes in half. Medium dice Lebanese cucumber. Zest and juice the lemon.

Cut the haloumi into 8 equal slices and coat with ¹⁄₂ the cumin/paprika/cinnamon mix and 1Tbsp 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.

In a large bowl add lentils, cherry tomatoes, cucumber, parsley, mint and kalamata 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 & mint leaves and roughly chop (discarding stems). Cut cherry tomatoes in half. Medium dice Lebanese cucumber. Zest and juice the lemon.

Cut the haloumi into 8 equal slices and coat with ¹⁄₂ the cumin/paprika/cinnamon mix and 1Tbsp 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.

In a large bowl add lentils, cherry tomatoes, cucumber, parsley, mint and kalamata 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 & mint leaves and roughly chop (discarding stems). Cut cherry tomatoes in half. Medium dice Lebanese cucumber. Zest and juice the lemon.

Cut the haloumi into 8 equal slices and coat with ¹⁄₂ the cumin/paprika/cinnamon mix and 1Tbsp 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.

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