Ingredients
- 180g Riverina Dairy Haloumi Garlic & Herbs
- 2 tbsp olive oil
- 1 red onion, halved and sliced
- 200g cherry vine tomatoes
- 2 tsp harissa
- 250g pouch cooked beluga lentils
- ½ lemon, juiced
- 400g tin chickpeas, drained and rinsed
- Small bunch mint, roughly chopped
- Small bunch flat-leaf parsley, roughly chopped
Dressing
- 1 tbsp tahini
- 3 tbsp natural yogurt
- 2-3 tsp harissa
- 1 tsp runny honey
- ½ lemon, juiced
- ½ a clove garlic, crushed
Haloumi Spiced Lentil & Chickpea Salad
- Whisk together dressing ingredients with enough water to make a drizzle-able consistency. Set aside to infuse.
- Heat olive oil in a frying pan and cook onion until soft.
- Add the tomatoes and cook until just starting to break down.
- Stir in the harissa, lentils and lemon juice. Cook for a minute then season well. Remove from heat.
- Slice the haloumi in 1-2 cm slices. Fry the haloumi slices for 1-2 minutes each side.
- Toss the chickpeas with half of the herbs into the lentil mixture.
- Place on a platter or divide between plates and top with the dressing, haloumi, and the remaining herbs. Serve.