Grilled Haloumi with Lentil Tabbouleh, Lemon, Olives & 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. Juice the lemon.

Cut the haloumi cheese 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.

Tip! When adding protein to this recipe, this step is a good time to prepare and properly cook your protein to ensure it is safe to eat.

In a small jar add lemon 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 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. Juice the lemon.

Cut the haloumi cheese 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.

Tip! When adding protein to this recipe, this step is a good time to prepare and properly cook your protein to ensure it is safe to eat.

In a small jar add lemon 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 kalamata olives. Drizzle dressing over and toss well to combine. Divide between bowls and top with freshly grilled haloumi. Enjoy!