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.

Ingredients

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

Directions

  1. Toss the salad ingredients together, then tip into your lunchbox.
  1. Combine the dressing ingredients in a small jar or container with a tightfitting lid.
  1. Pour the dressing over the salad just before serving and toss well.

Extracted from THE 5-MINUTE SALAD LUNCHBOX by Alexander Hart, published by Smith Street Books, RRP AU$24.99 or NZ$28.99 Photography © Chris Middleton / Food styling © Deborah Kaloper. Out February 2019.

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