Lentil Tabbouleh with Grilled Haloumi, Lemon, Olives & Mint
Laced with vibrant cumin and cinnamon flavours and freshly picked herbs, this satisfying salad is high in fibre and gluten-free. Add some delicious grilled haloumi and you'll have yourself a super-quick and healthy midweek meal.
Ingredients
- 1 200g Pack of Haloumi Cheese
- 1 400g Pack of Lentils
- 1 Small Bunch of Parsley & Mint
- 1 of Lemon
- 200 g of Cherry Tomatoes
- 60 g of Kalamata Olives (pitted)
- 1 Tsp of Cumin & Cinnamon
- 1 of Lebanese Cucumber
Perth's local meal kit putting fresh first
Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedStep-by-step instructions
Prepare Ingredients:
In a sieve, rinse and drain lentils well. Pick parsley and mint leaves and roughly chop (discarding stems). Cut cherry tomatoes in half. Medium dice cucumber. Zest lemon and cut in half.
Grill Haloumi:
Cut the haloumi into 8 equal slices and coat with 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.
Make Dressing:
In a small jar add lemon zest and juice (to taste), cumin/cinnamon, salt, pepper and 2-3 Tbsp of olive oil. Screw lid on and give a good shake to mix. Taste and adjust as necessary.
You Plate It:
In a larbe 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!
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