Recipe

Haloumi, green bean, lentil and baby spinach salad

  • 10 mins preparation
  • 12 mins cooking
  • Serves 2
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Ingredients

Haloumi, green bean, lentil and baby spinach salad
  • 200 gram haloumi, broken into bite-sized pieces
  • 200 gram green beans, trimmed
  • 3 tablespoon extra-virgin olive oil
  • 1 tablespoon lemon juice
  • 1 1/2 eschalot, finely chopped
  • 400 gram tin lentils, drained and rinsed
  • 50 gram baby spinach leaves
  • salt and pepper, to taste

Method

Haloumi, green bean, lentil and baby spinach salad
  • 1
    Preheat oven to 240°C/220°C fan-forced. Place the broken haloumi and beans onto a lightly greased baking tray and cook for 10-12 minutes or until haloumi is golden.
  • 2
    Meanwhile, place the oil, lemon juice, mustard and eschalot into a large bowl and whisk to combine. Add the lentils, spinach, cooked haloumi and beans. Toss to coat in the dressing. Season with salt and pepper and serve.