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Serves 2

15 minutes preparation

15 minutes cooking

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

  1. Whisk together dressing ingredients with enough water to make a drizzle-able consistency. Set aside to infuse.
  2. Heat olive oil in a frying pan and cook onion until soft.
  3. Add the tomatoes and cook until just starting to break down.
  4. Stir in the harissa, lentils and lemon juice. Cook for a minute then season well. Remove from heat.
  5. Slice the haloumi in 1-2 cm slices. Fry the haloumi slices for 1-2 minutes each side.
  6. Toss the chickpeas with half of the herbs into the lentil mixture.
  7. Place on a platter or divide between plates and top with the dressing, haloumi, and the remaining herbs. Serve.
Haloumi, Spiced Lentil & Chickpea Salad
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