Lentil and Haloumi Salad with Rainbow Cherry Tomatoes

Cut tomatoes in half. Slice spring onions, discarding the roots. Zest and juice the lemon. Pick basil and parsley leaves, discarding stalks. Reserve a few basil leaves for garnish, chop the rest of the basil and the parsley. Slice haloumi. Drain and rinse lentils.

In a large bowl, mix together lentils, tomatoes, spring onions, baby capers and half the basil and parsley.

To a small bowl or jug add the remaining chopped basil and parsley, lemon juice and zest, honey, 3tbsp of olive oil and 2 tbsp of water. Whisk or use a stick blender to emulsify the dressing. Season with salt and pepper.

Put a frying pan over a medium high heat with a little oil to coat the pan. Add the sliced haloumi in a single layer. Cook until the bottom is golden brown, 1-2 minutes. Flip and repeat.

Divide rocket between serving plates and top with lentil salad and seared haloumi. Garnish with remaining basil leaves. Enjoy!

Cut tomatoes in half. Slice spring onions, discarding the roots. Zest and juice the lemon. Pick basil and parsley leaves, discarding stalks. Reserve a few basil leaves for garnish, chop the rest of the basil and the parsley. Slice haloumi. Drain and rinse lentils.

In a large bowl, mix together lentils, tomatoes, spring onions, baby capers and half the basil and parsley.

To a small bowl or jug add the remaining chopped basil and parsley, lemon juice and zest, honey, 3tbsp of olive oil and 2 tbsp of water. Whisk or use a stick blender to emulsify the dressing. Season with salt and pepper.

Put a frying pan over a medium high heat with a little oil to coat the pan. Add the sliced haloumi in a single layer. Cook until the bottom is golden brown, 1-2 minutes. Flip and repeat.

Divide rocket between serving plates and top with lentil salad and seared haloumi. Garnish with remaining basil leaves. Enjoy!

Cut tomatoes in half. Slice spring onions, discarding the roots. Zest and juice the lemon. Pick basil and parsley leaves, discarding stalks. Reserve a few basil leaves for garnish, chop the rest of the basil and the parsley. Slice haloumi. Drain and rinse lentils.

In a large bowl, mix together lentils, tomatoes, spring onions, baby capers and half the basil and parsley.

To a small bowl or jug add the remaining chopped basil and parsley, lemon juice and zest, honey, 3tbsp of olive oil and 2 tbsp of water. Whisk or use a stick blender to emulsify the dressing. Season with salt and pepper.

Put a frying pan over a medium high heat with a little oil to coat the pan. Add the sliced haloumi in a single layer. Cook until the bottom is golden brown, 1-2 minutes. Flip and repeat.

Divide rocket between serving plates and top with lentil salad and seared haloumi. Garnish with remaining basil leaves. Enjoy!

Cut tomatoes in half. Slice spring onions, discarding the roots. Zest and juice the lemon. Pick basil and parsley leaves, discarding stalks. Reserve a few basil leaves for garnish, chop the rest of the basil and the parsley. Slice haloumi. Drain and rinse lentils.

In a large bowl, mix together lentils, tomatoes, spring onions, baby capers and half the basil and parsley.

To a small bowl or jug add the remaining chopped basil and parsley, lemon juice and zest, honey, 3tbsp of olive oil and 2 tbsp of water. Whisk or use a stick blender to emulsify the dressing. Season with salt and pepper.

Put a frying pan over a medium high heat with a little oil to coat the pan. Add the sliced haloumi in a single layer. Cook until the bottom is golden brown, 1-2 minutes. Flip and repeat.

Divide rocket between serving plates and top with lentil salad and seared haloumi. Garnish with remaining basil leaves. Enjoy!

Cut tomatoes in half. Slice spring onions, discarding the roots. Zest and juice the lemon. Pick basil and parsley leaves, discarding stalks. Reserve a few basil leaves for garnish, chop the rest of the basil and the parsley. Slice haloumi. Drain and rinse lentils.

In a large bowl, mix together lentils, tomatoes, spring onions, baby capers and half the basil and parsley.

To a small bowl or jug add the remaining chopped basil and parsley, lemon juice and zest, honey, 3tbsp of olive oil and 2 tbsp of water. Whisk or use a stick blender to emulsify the dressing. Season with salt and pepper.

Put a frying pan over a medium high heat with a little oil to coat the pan. Add the sliced haloumi in a single layer. Cook until the bottom is golden brown, 1-2 minutes. Flip and repeat.

Divide rocket between serving plates and top with lentil salad and seared haloumi. Garnish with remaining basil leaves. Enjoy!

Cut tomatoes in half. Slice spring onions, discarding the roots. Zest and juice the lemon. Pick basil and parsley leaves, discarding stalks. Reserve a few basil leaves for garnish, chop the rest of the basil and the parsley. Slice haloumi. Drain and rinse lentils.

In a large bowl, mix together lentils, tomatoes, spring onions, baby capers and half the basil and parsley.

To a small bowl or jug add the remaining chopped basil and parsley, lemon juice and zest, honey, 3tbsp of olive oil and 2 tbsp of water. Whisk or use a stick blender to emulsify the dressing. Season with salt and pepper.

Put a frying pan over a medium high heat with a little oil to coat the pan. Add the sliced haloumi in a single layer. Cook until the bottom is golden brown, 1-2 minutes. Flip and repeat.

Divide rocket between serving plates and top with lentil salad and seared haloumi. Garnish with remaining basil leaves. Enjoy!