Haloumi with chop saladSeptember 24, 2013
A delightful combination of fresh flavours and scrumptiously filling haloumi!
Ingredients for two people
|1/2||iceberg lettuce, shredded|
|1/2||red onion, finely chopped|
|1||tomato, finely chopped|
|1 tin||lentils, strained & rinsed|
|2 tbs||vegetable oil|
|2 tbs||soy sauce|
|200 g||haloumi, cut into triangles|
|3 tbs||coriander, roughly chopped|
For the salad
Place the shredded iceberg lettuce, red onion, tomato, and shredded carrot onto the chopping board and chop them all together so that you begin to mix the ingredients while you are chopping. Place all of the ingredients into a bowl and add the lentils, toss well to combine. The beauty of a chop salad is that you should be able to eat it with a spoon and get a bit of everything with every mouthful, so chop everything nice and small. Dress the salad with the vegetable oil and soy sauce and leave aside to infuse.
For the haloumi
Heat some vegetable oil in a pan or griddle over medium-high heat. Add the haloumi and cook for 2-3 minutes on either side or until the haloumi is golden brown on both sides.
Divide the salad between plates, serve with a side of the delicious haloumi and sprinkle over some fresh coriander, enjoy!
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