Lentils and haloumi salad

Discover the delightful blend of earthy lentils and savory haloumi in this refreshing salad. Perfect for a light and flavorful meal any time of the day.

Ingredients:

• – 1 can of lentils, drained and rinsed twice
• – 2 good handfuls of baby spinach, rinsed
• – 1/2 a spanish onion, sliced into thin wedges
• – 1/2 a punnet of grape or cherry tomatos, sliced in half
• – 1 small block of traditional haloumi, sliced into 5mm slices
• – 1 lemon, sliced into wedges
• – olive oil
• – salt and pepper

Instructions:

1. Combine the lentils, onion, and tomatoes in a mixing bowl. Season with salt, pepper, and a generous drizzle of olive oil. Set it aside for later use.
2. Pan-fry the haloumi until it turns golden brown and slightly crispy.
3. Mix in the cooked haloumi and baby spinach using your hands.
4. Drizzle the juice from two lemon wedges over the dish before serving. Serve promptly with additional lemon wedges on the side.

Summary:

• Calories: 628 kcal
• Fat: 15 g
• Protein: 39 g
• Carbs: 91 g
• Potassium: 1651 mg
• Magnesium: 158 mg