|Photo: Lentil and haloumi salad recipe|
250g haloumi cheese, cut into 2cm pieces
2 teaspoons olive oil
400g can lentils, drained, rinsed
250g cherry tomatoes, halved
1/2 cup chopped fresh flat-leaf parsley leaves
2 celery stalks, trimmed, thinly sliced
2 tablespoons olive oil
2 tablespoons lemon juice
Fat saturated 8.80g
Fat Total 24.70g
Carbohydrate sugars –
Carbohydrate Total 8.00g
Dietary Fibre 3.60g
Make Lemon dressing: Place oil, lemon juice and pepper in a screw-top jar. Secure lid. Shake to combine.
Heat half the oil in a non-stick frying pan over medium-high heat. Add half the haloumi. Cook, turning, for 1 to 2 minutes or until golden. Transfer to a plate. Repeat with remaining oil and haloumi.
Place lentils, tomato, parsley, celery and haloumi in a bowl. Add dressing. Toss to combine. Serve.
Super saver: Use 1 cup pitted kalamata olives instead of the haloumi and save around $4.97 in total. Serve with lamb cutlets or beef sausages.
Super Food Ideas – December 2008 , Page 49
Recipe by Vanessa Horton
Photography by Mark O’Meara