Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
- 1 cup dried green lentils
- 2 capsicum
- 1/2 bunch mint, leaves picked
- 1/2 bunch flat-leaf parsley, leaves picked
- 4 radishes, thinly sliced
- 1 baby fennel bulb, thinly sliced
- 5milliliter virgin olive oil spray
- 1/2 cup extra virgin olive oil
- 1teaspoons dijon mustard
- 2tablespoons apple cider vinegar
- 4 sprig thyme
- 250grams haloumi, sliced 1cm thick
- 2 cloves garlic
Description
Discover our delicious lentil salad, made with fresh vegetables and herbs and finished with a delicious dressing. Perfect for lunch or as a side dish.
Method
Step 1 of 3
Place lentils into a small pan with thyme and garlic. Cover with water and bring to the boil. Reduce heat and simmer for 15-20 minutes or until tender. Drain and discard thyme and garlic.
Step 2 of 3
Heat a chargrill pan over medium heat. Spray capsicum and halloumi with oil. Cook on both sides until capsicum is charred and softened and halloumi is golden and crisp. Slice capsicum and halloumi into strips.
Step 3 of 3
Whisk olive oil, vinegar and mustard together, season with a little salt and fresh cracked pepper. Arrange all ingredients in a bowl. Drizzle with dressing.
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