Green veggie, haloumi and lentil salad


  • 3 cups green vegetables, eg broccoli, asparagus, beans, peas
  • 1x 400g tin brown lentils, rinsed and drained
  • ½ red onion, finely chopped
  • 3 tablespoons Greek yoghurt
  • 2 tablespoons mango chutney
  • 250g haloumi, sliced into 1cm thick slices
  • Salt and pepper to season


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.