This is one of my favourite salad recipes of all time. It’s not too bad calorie wise if you don’t go overboard with the haloumi but lets face it, who doesn’t add too much haloumi??
Quite often I will eat it by itself for a light lunch or dinner, but it is also the perfect salad to accompany some beautifully grilled fish or meat.
200g haloumi, broken into bite-sized pieces
200g green beans, trimmed
3 tbsp extra-virgin olive oil
1 tbsp lemon juice
1½ tsp Dijon mustard
½ eschalot, finely chopped
400g tin lentils, drained and rinsed
50g baby spinach leaves
Salt and pepper, to taste
1 Preheat the 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