Haloumi that’s crisp on the outside and deliciously soft in the centre is the golden glory on top of this colourful, flavoursome salad.
Credit by: KingOfChef
Combine the lentils, tomato, cucumber, rocket and onion in a large bowl.
Place the lemon juice, sugar and 2 tablespoons of oil in a small bowl. Season with salt and pepper. Whisk to combine.
Pat the haloumi dry with paper towel and brush with the remaining oil. Heat a medium frying pan over medium heat. Add half the haloumi and cook for 1-2 minutes each side or until golden. Transfer to a plate. Repeat with remaining haloumi, reheating the pan between batches.
Drizzle the dressing over the salad and toss to coat. Divide the salad among serving plates. Top with the haloumi to serve.
Swap it: Swap the haloumi for 4 chicken breast schnitzels. Marinate the chicken in extra lemon juice and olive oil. Cook for 3 minutes each side.