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Haloumi and spiced lentil veggie salad

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This salad serves so many purposes. A meat-free dish or a salad to accompany a meat dish. Whatever the occasion may be this salad is great.

  • Serves4
  • Cook time5 minutes
  • Prep time10 minutes


  • 2 tsp Coles Brand ground cumin
  • 2 tsp ground coriander
  • 1 red onion, finely chopped
  • 2 x 400g cans Coles Brand brown lentils, rinsed, drained
  • 2 Lebanese cucumbers, chopped
  • 350g mixed medley tomatoes, halved
  • 50g baby rocket leaves
  • 1 cup flat-leaf parsley leaves
  • 1 lemon, zested, juiced
  • 2 tbs olive oil
  • 180g pkt haloumi, cut into 1cm-thick slices

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Heat a small frying pan over high heat. Add the cumin and coriander, and cook for 1 min or until toasted. Combine the spice mixture, onion, lentils, cucumber, tomato, rocket and parsley in a large bowl. Drizzle with lemon juice and half the oil. Toss to combine. Season with salt and pepper.
  2. Step 2

    Heat the remaining oil in a medium frying pan over high heat. Add the haloumi and cook for 2 mins each side or until golden.
  3. Step 3

    Divide the lentil salad among serving plates. Top with haloumi and sprinkle with lemon zest to serve.