Tuesday, July 19, 2011

Green bean, Lentil & Haloumi salad

Making this for dinner tonight & adding some broken up chicken bratwurst sausgaes! Seriously though, how good is haloumi! Receipie care of Madison Magazine

200g haloumi, broken into bite-sized pieces
200g green beans, trimmed
3 tbsp extra-virgin olive oil
1 tbsp lemon juice
1½ tsp Dijon mustard
½ eschalot, finely chopped
400g tin lentils, drained and rinsed
50g baby spinach leaves
Salt and pepper, to taste
1 Preheat the oven to 240°C (220°C fan-forced). Place the broken haloumi and beans onto a lightly greased baking tray and cook for 10–12 minutes or until haloumi is golden.

2 Meanwhile, place the oil, lemon juice, mustard and eschalot into a large bowl and whisk to combine. Add the lentils, spinach, cooked haloumi and beans. Toss to coat in the dressing. Season with salt and pepper and serve


  1. Oh yum!
    Waiting for Chef to get home from a meeting so he can whip me up something delicious.
    Haloumi is SO good, so, so, so good.



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