Ingredients
- 180g Riverina Dairy Garlic and Herbs Haloumi
- 1 cup Black Lentils
- 2 tbsp olive oil
- 1 Red Onion, sliced
- 200g Cherry Tomatoes
- 1 Lemon, juice
- 2 tsp Harissa
- 400g tin Chickpeas, drained and rinsed
- Mint, roughly chopped
- Flat parsley, roughly chopped
Dressing
- 2 tsp Harissa
- 3 tbsp Natural Yoghurt
- 1 tbsp Tahini
- 1 tsp Honey
- ½ Lemon, juice
Spiced Lentil & Chickpea Salad with Haloumi
- Boil the black lentils as per packet instructions until cooked through.
- Heat the olive oil in a frying pan over medium heat. Add the sliced red onion and cook for a few minutes, until it softens and becomes translucent.
- Toss the cherry tomatoes into the pan and cook for another 3–4 minutes, until they start to soften and release their juices.
- Stir in the lemon juice, harissa, and cooked lentils. Cook for an additional minute, then season with salt and pepper to taste.
- Add the drained chickpeas and half of the chopped herbs and stir to combine. Set aside.
- To make the dressing. In a small bowl, whisk together tahini, yogurt, harissa, honey, and lemon juice. Add a little water to for a runny consistency.
- Slice the haloumi into 1 cm slices. In a separate frying pan, fry the haloumi slices over medium heat for 2 minutes on each side, or until golden brown.
- Serve the chickpea mix and top with the grilled haloumi. Drizzle with the dressing, then sprinkle with fresh herbs.
