 | This lentil salad is so super easy to make and perfect for a quick and easy lunch or dinner (especially after a late yoga class). The lentils provide the dish with tonnes of non-animal protein and are high in fibre - meaning that you'll still full and satisfied for longer post meal. Both canned lentils and beets are fantastic to keep in the cupboard for easy meals and the salad ingredients can be altered according to what is in season. The haloumi adds a little something special, but for vegans and dairy free diets can easily be left off or substituted for vegetarian burgers or sausages, or even grilled tempeh (yum!). |
(Serves 4)
1496 kJ/385 cal per serve
1 x 180g block organic Haloumi (cut into 1cm strips)
1 x 400g tin lentils
1 x 425g can baby beets (cut in quarters)
1 x avocado (diced)
1 x small red onion, sliced thinly
250g cherry tomatoes
2 x Tbs balsamic glaze
1.5 x Tbs lemon juice
Salt to taste
Drain lentils. Combine lentils, baby beets, avocado, tomatoes and red onion in a large bowl. Add balsamic glaze and lemon juice and stir gently to mix. Lightly oil a non-stick frying pan and grill the haloumi on both sides until golden brown. Serve immediately while the haloumi is still warm!
1496 kJ/385 cal per serve
1 x 180g block organic Haloumi (cut into 1cm strips)
1 x 400g tin lentils
1 x 425g can baby beets (cut in quarters)
1 x avocado (diced)
1 x small red onion, sliced thinly
250g cherry tomatoes
2 x Tbs balsamic glaze
1.5 x Tbs lemon juice
Salt to taste
Drain lentils. Combine lentils, baby beets, avocado, tomatoes and red onion in a large bowl. Add balsamic glaze and lemon juice and stir gently to mix. Lightly oil a non-stick frying pan and grill the haloumi on both sides until golden brown. Serve immediately while the haloumi is still warm!
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