Sunday, March 31, 2013

Lentil tabbouleh with haloumi recipe

Lentil tabbouleh with haloumi
Lentil tabbouleh with haloumi

Serves 4

Lentil tabbouleh with haloumi ingredients: 1 bunch flat-leaf parsley, leaves picked. Handful of mint leaves. 3 tomatoes, roughly chopped. Finely grated zest of 1 lemon, plus 2 tbs lemon juice and wedges to serve. 2 tbs extra virgin olive oil. 1 tsp ground cinnamon. 1 tsp ground cumin. 180g packet haloumi. 400g can lentils, rinsed, drained. 8 black olives

Lentil tabbouleh recipe: Roughly chop the parsley and mint leaves, reserving a few whole leaves to garnish. Toss the chopped herbs with the tomato, lemon juice, oil, cinnamon and cumin, then season with freshly ground black pepper. Thickly slice the haloumi, then fry in a dry, non-stick frypan over medium-high heat for 1-2 minutes until golden, then turn and fry for a further 1-2 minutes until golden. Place the lentils on a serving plate, then top with tomato mixture and haloumi. Scatter over olives, lemon zest and reserved herbs, then serve with lemon wedges to squeeze over. By then, the lentil tabbouleh with haloumi is ready