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Lentil tabbouleh with haloumi

Name: Lentil tabbouleh with haloumi
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: 1 bunch flat-leaf parsley, leaves picked; Handful of mint leaves; 3 tomatoes, roughly chopped; Finely grated zest of 1 lemon, plus 2 tablespoons lemon juice and wedges to serve; 2 tablespoons extra virgin olive oil; 1 teaspoon ground cinnamon; 1 teaspoon ground cumin; 180g haloumi; 400g can lentils, rinsed, drained; 8 black olives

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by Jill Dupleix

Food writer

Oct 03, 2015

Laced with vibrant Mediterranean flavours and freshly picked herbs, this satisfying salad is high in fibre and gluten-free

1 bunch flat-leaf parsley, leaves picked
Handful of mint leaves
3 tomatoes, roughly chopped
Finely grated zest of 1 lemon, plus 2 tablespoons lemon juice and wedges to serve
2 tablespoons extra virgin olive oil
1 teaspoon ground cinnamon
1 teaspoon ground cumin
180g haloumi
400g can lentils, rinsed, drained
8 black olives

Method

1.

Roughly chop the parsley and mint leaves, reserving a few whole leaves to garnish. Toss the chopped herbs with the tomato, lemon juice, oil, cinnamon and cumin, then season with freshly ground black pepper.
2.

Thickly slice the haloumi, then fry in a dry, non-stick frypan over medium-high heat for 1-2 minutes until golden, then turn and fry for a further 1-2 minutes until golden.
3.

Place the lentils on a serving plate, then top with tomato mixture and haloumi. Scatter over olives, lemon zest and reserved herbs, then serve with lemon wedges to squeeze over.