Olive Magazine
Tabbouleh Salad Recipe with Halloumi and Lentils

Lentil tabbouleh with halloumi

Published: October 2, 2017 at 11:29 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

Check out our easy lentil tabbouleh salad with halloumi, it's low in calories and gluten free. This easy vegetarian recipe makes for a great midweek meal

  • Gluten free
  • Vegetarian
Nutrition:
HighlightNutrientUnit
low inkcal457
fat20.7g
saturates12.8g
carbs30.8g
sugars6.2g
fibre9.7g
protein31.9g
salt3.5g
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*This recipe is gluten-free according to industry standards

Ingredients

  • 250g pouch ready-to-eat puy lentils
  • 1/2 lemon, juiced
  • 4 spring onions, chopped
  • 150g halloumi, cut into 6 slices
  • 2 plum tomatoes, diced
  • 1/2 cucumber, seeds scraped out and diced
  • 1/2 a small bunch mint, chopped
  • 1/2 a small bunch flat-leaf parsley, chopped
  • lemon wedges, to serve

Method

  • STEP 1

    Heat the lentils following pack instructions then tip into a bowl and mix in the lemon juice, spring onions and some seasoning.

  • STEP 2

    Fry the halloumi in a dry non-stick frying pan until golden on both sides.

  • STEP 3

    Stir the rest of the ingredients into the lentils and divide between 2 plates. Top with the halloumi and lemon wedges, for squeezing.

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