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
- 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.
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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