A Taste Of Marilyn

A recipe blog, brought to you by some people at Marilyn & Sons.

Lentil and Haloumi Salad


  • 4 Cans of brown lentils, drained, rinsed
  • 1 red onion, thinly sliced
  • 2 Lebanese cucumbers halved sliced
  • 4 tomatoes, chopped
  • 1 cup mint leaves
  • 4 tbsp lemon juice 
  • 2 tbsp extra virgin olive oil 
  • 500g haloumi cheese
  • 4 tbsp pain flour 
  • 4 tbsp vegetable oil

Combine lentils, onion, cucumber, tomatoes, mint, lemon juice and oil in a bowl. Season then toss to combine. Cut Haloumi lenthways into slices just under 1cm thick. Pat dry with paper towel. Dust lightly with flour and shake off excess. Heat oil in pan over medium heat. Cook haloumi in batches for two minutes each side or until golden.Serve warm haloumi atop the lentil salad.



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