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.

Share this page

BUMP&baby

BUMP & baby is New Zealand’s only magazine for pregnancy and early babyhood. Our team of mums and mums-to-be understand what it’s like to be pregnant in this connected age, and that’s why BUMP & Baby online is geared toward what pregnant women and new mums really want to know.

Scroll to Top
Scroll to Top