Eating is one of the best parts of living in a country like Australia – and it’s particularly special in Summer. The quality of produce is incredibly high, so there is no excuse to eat badly.
This green bean, lentil and haloumi salad has a particular favourite of mine for nearly 5 years. It’s perfect as a quick meal for one, or as a side salad for a more grand affair.
It’s versatile, easy, quick and delicious!
Bon appétit !
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