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

3 comments:

  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.

    ReplyDelete

LinkWithin

Related Posts with Thumbnails