Ingredients

The following ingredients have 4 Servings
  • 400g canned lentils, rinsed, drained
  • 300g sugar snap peas, trimmed
  • 1 tablespoon olive oil
  • 375g haloumi, drained, cut into 12 thick slices
  • 2 tomatoes, cut into wedges
  • 1/4 cup coriander leaves
  • 2 tablespoons lemon juice, plus lemon wedges to serve

Instruction

  • Place the lentils in a small saucepan over low heat with 1 tablespoon water.
  • Heat through for 5 minutes.
  • Meanwhile, cook the sugar snap peas in boiling water for about 4 minutes or until just tender.
  • Heat 2 teaspoons of olive oil in a frypan over medium-high heat. Add half the sliced haloumi and cook for 1-2 minutes on each side until just browned. Repeat with the remaining 2 teaspoons of olive oil and remaining haloumi slices.
  • In a large bowl, combine the warm lentils and sugar snap peas with the tomato wedges, coriander leaves and lemon juice. Toss well to combine.
  • To serve, divide the lentil salad among plates and top each with 3 slices of haloumi. Serve with lemon wedges on the side.