I ate two massive bowls of this last sunday. I’m not kidding. It was absolutely delicious and full of the good stuff. You can use tinned lentils although I prefer to cook them up myself. If you choose to cook them, do this before hand but add to the salad warm for a great winter touch.

Lentil and Haloumi Salad

1 cup of lentils cooked (or one tin)
1 red onion thinly sliced
3 tomatoes roughly chopped
250gm of haloumi
Olive Oil
Salt and Pepper
Mint to garnish and toss through

Method:
Once lentils are prepared, set them aside.
Marinate the tomatoes with sliced onion and chopped mint a generous drizzle of oil and season with salt and pepper – set aside.
Cut haloumi into desired size portions and fry on each side in a fry pan with a little oil.
Combine lentils, tomato mixture, haloumi and stir well.
Top with mint and serve.