Sluttishly Savoury: Lentil & Halloumi Salad

I'm not really a salad girl, but there's one way to tempt me to eat one. Yes, you've guessed it, cheese. Make that crispy fried cheese and you're onto a winner.

This colourful little salad is very easy to make, with just a tiny bit of cooking to do. In flavour terms it's really got everything - salty halloumi, sweet tomato, peppery rocket and earthy lentils. Vegans could substitute tofu for the halloumi.

Lentil & Halloumi Salad (serves 4 as a light lunch)


You'll need:

• 150g dried Puy lentils (or 250g ready-to-eat if you're lazy)
• 250g halloumi
• 1/2 a red onion
• 250g cherry tomatoes
• Juice of 1/2 lemon
• 1 tbsp olive oil
• 50g rocket

Make it!

• Rinse the lentils then cook in boiling water for 15-20 minutes (or follow packet instructions). Drain.
• Meanwhile, heat a non stick pan. Dice the halloumi and fry in the pan until golden.
• Thinly slice the red onion. If raw onion is a bit strong for you (or you have a hot date later), try soaking the slices in a bowl of water and lemon juice (use the other half of the lemon). This weakens the strong onion flavour without losing it completely.
• Quarter the cherry tomatoes.
• Whisk together the lemon juice and olive oil.
• Assemble the salad - put a handful of rocket on each plate, followed by a scoop of lentils. Scatter over the tomatoes, halloumi and onions then drizzle over the dressing.