Lentil tabbouleh with halloumi
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
Ingredients
- 250g pouch ready-to-eat puy lentils
- 1/2 lemon, juiced
- 4 spring onions, chopped
- 150g halloumi, cut into 6 slices
- 2 plum tomatoes, diced
- 1/2 cucumber, seeds scraped out and diced
- 1/2 a small bunch mint, chopped
- 1/2 a small bunch flat-leaf parsley, chopped
- lemon wedges, to serve
Method
- STEP 1
Heat the lentils following pack instructions then tip into a bowl and mix in the lemon juice, spring onions and some seasoning.
- STEP 2
Fry the halloumi in a dry non-stick frying pan until golden on both sides.
- STEP 3
Stir the rest of the ingredients into the lentils and divide between 2 plates. Top with the halloumi and lemon wedges, for squeezing.
