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