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Rainbow salad with haloumi and lentils

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

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

  • Serves4
  • Cook time10 minutes
  • Prep time15 minutes, + 5 mins standing time
Haloumi and lentils with rainbow salad


  • 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

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

    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.
  2. 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.
  3. 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.
  4. 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

Nutrition Information


Energy: 2596kJ/621 Cals (30%)

Protein: 29g (58%)

Fat: 34g (49%)

Sat fat: 10g (42%)

Carb: 41g (13%)

Sugar: 9g (10%)

Fibre: 14g (47%)

Sodium: 1635mg (82%)

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