Method

• 1.
  Place the lentils in a small saucepan over low heat with 1 tablespoon water.
• 2.
  Heat through for 5 minutes.
• 3.
  Meanwhile, cook the sugar snap peas in boiling water for about 4 minutes or until just tender.
• 4.
  Heat 2 teaspoons of olive oil in a frypan over medium-high heat. Add half the sliced haloumi and cook for 1-2 minutes on each side until just browned. Repeat with the remaining 2 teaspoons of olive oil and remaining haloumi slices.

• 5.
  In a large bowl, combine the warm lentils and sugar snap peas with the tomato wedges, coriander leaves and lemon juice. Toss well to combine.
• 6.
  To serve, divide the lentil salad among plates and top each with 3 slices of haloumi. Serve with lemon wedges on the side.