Watercress Lentil and Haloumi Salad
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Cook time: 
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Serves: 4
 
Ingredients
  • 2 red capsicums, roasted (you can use roasted red peppers, available in jars at delis and supermarkets)
  • 4–6 cups or approx 100 grams watercress sprigs, washed well and dried
  • ⅓ cup fresh mint leaves
  • 100 grams haloumi
  • 400 tin brown lentils, drained
  • Dressing
  • ¼ cup extra virgin olive oil
  • ¼ cup freshly squeezed lemon juice
  • 1 clove garlic, crushed
  • pepper, to taste
Instructions
  1. Cut the roasted capsicum flesh longways into 3 mm lengths.
  2. Remove any thick stalks from the watercress and wash along with the mint leaves. Use a salad spinner to dry, then set aside.
  3. Slice haloumi and set aside.
  4. To make the dressing, place oil, lemon juice, garlic and pepper in a jar with a tight fitting lid and shake well to combine. Note: As the haloumi is salty you should not need to add any salt.
  5. Just before serving, place a frypan over medium heat. When hot, add the haloumi and cook for 2–3 minutes each side until browned.
  6. Combine capsicum, lentils, watercress and mint in a serving bowl and pour the dressing over the top. Toss together and arrange on a serving platter.
  7. Top with haloumi and serve.
  8. VARIATIONS
  9. • Replace haloumi with buffalo mozzarella (no cooking needed)
  10. • For a vegan option, replace cheese with a vegan cheese or walnuts
  11. • Cook your own lentils. I like to use the French green (also called Puy) lentils. You will need ½ cup and they take approx 20 mins to cook!
Recipe by Healthy Home Cafe at http://healthyhomecafe.com/2018/02/08/watercress-lentil-and-haloumi-salad/