Rainbow salad with haloumi and lentils

This vibrant rainbow salad is loaded with crunchy veggies, chargrilled haloumi and lentils - dinner, done!

4

15m

Note: + 5 mins standing time

10m

Ingredients

  • 150g green beans, trimmed, thinly sliced
  • 1 bunch baby broccoli, finely chopped
  • 1 corn cob, husk and silk removed
  • 400g can lentils, rinsed, drained
  • 1 small red onion, finely chopped
  • 1 Lebanese cucumber, finely chopped
  • 1/4 small red cabbage, finely shredded
  • 200g Perino tomatoes, thinly sliced
  • 200g haloumi, thinly sliced
  • 1 avocado, stoned, peeled, chopped
  • 2 tbs olive oil
  • 1/3 cup basil leaves
  • 1 lemon, zested, juiced

Method

STEP 1

Place the beans and baby broccoli in a medium heatproof bowl. Pour over enough boiling water to cover. Set aside for 1-2 mins or until just tender. Refresh under cold water. Drain well.

STEP 2

Meanwhile, use a small serrated knife to cut down the side of the corn to release the kernels. Place the corn kernels in a separate heatproof bowl and pour over enough boiling water to cover. Set aside for 2 mins or until tender. Drain.

STEP 3

Arrange the bean mixture, lentils, onion, cucumber, cabbage and tomato on a serving platter. Heat a barbecue grill or chargrill on high. Cook the haloumi for 1-2 mins each side or until golden brown. Arrange over the salad. Sprinkle with corn.

STEP 4

Process the avocado, oil, basil, lemon zest and lemon juice in a food processor until combined. Serve with the salad.

 

Serve with: basil sprigs

Dietary information

Vegetarian
Gluten-free
Egg-free
Nut-free
Peanut-free
Sesame-free
Soy-free
No added sugar
Wheat-free
Yeast-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.