Lentil, haloumi and herb salad
The haloumi brings a wonderful savoury saltiness to this salad, but if you want to save a little time you can substitute ricotta salata (salted ricotta) – or even just some good-quality fresh ricotta.
50 g (1¾ oz) slice of haloumi, fried in hot oil for 3 minutes, cubed
150 g (5½ oz/⅔ cup) drained tinned brown lentils
1 tomato, diced
handful each of mint, parsley and coriander (cilantro), chopped
Lemon and Cumin dressing
juice of ½ lemon
1 teaspoon ground cumin
2 tablespoons extra virgin olive oil
salt and freshly ground black pepper, to taste
- Toss the salad ingredients together, then tip into your lunchbox.
- Combine the dressing ingredients in a small jar or container with a tightfitting lid.
- Pour the dressing over the salad just before serving and toss well.