Haloumi with lentil salad5 out of 5 from taste.com.au

Haloumi with lentil salad5 out of 5
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Simple, healthy and tasty, this easy salad makes a terrific light dinner or a fabulous lunch.

Ingredients (serves 4)
2 x 400g cans brown lentils, drained, rinsed
1 small red onion, thinly sliced
1 Lebanese cucumber, halved, sliced
2 tomatoes, chopped
1/2 cup mint leaves, shredded
1 1/2 tablespoons lemon juice
1 tablespoon extra virgin olive oil
250g block haloumi cheese
2 tablespoons plain flour
2 tablespoons vegetable oil
Method
Combine lentils, onion, cucumber, tomatoes, mint, lemon juice and oil in a bowl. Season then toss to combine.
Cut haloumi lengthways into 8 slices. Pat-dry with paper towels. Dust lightly with flour and shake off excess.
Heat oil in a non-stick frying pan over medium heat. Cook haloumi, in batches, for 2 minutes each side, or until golden.
Drain haloumi on paper towels. Serve lentil salad topped with warm haloumi.