Cut vegetables into bite-sized pieces and microwave for 3-4 minutes until just cooked (don’t over-cook).
Combine drained lentils and chopped onion in a bowl, then add the warm vegetables. Season with salt and pepper
In a separate bowl, whisk together the yoghurt and chutney. Add 1-2 tablespoons of water to get a drizzle-consistency.
In a medium-hot frying pan, fry the haloumi until brown on both sides.
Divide the salad between plates, top with haloumi and drizzle over the dressing.
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