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
Cut the roasted capsicum flesh longways into 3 mm lengths.
Remove any thick stalks from the watercress and wash along with the mint leaves. Use a salad spinner to dry, then set aside.
Slice haloumi and set aside.
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.
Just before serving, place a frypan over medium heat. When hot, add the haloumi and cook for 2–3 minutes each side until browned.
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.
Top with haloumi and serve.
VARIATIONS
• Replace haloumi with buffalo mozzarella (no cooking needed)
• For a vegan option, replace cheese with a vegan cheese or walnuts
• 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/