I used to do loads of cooking but since we had Little O most of the food preparation in our household falls to Mr O as I tend to be trying to wrangle the little fella into bed at prime dinner making time. I decided I was definitely going to make at least one meal this week, even if it was a quick one. Enter this easy salad. Of course just as I finished making it Little O woke up and refused to go to bed for another two hours so I didn’t get to eat any until 10pm but it I enjoyed it none the less.
Halloumi and lentil salad
To make the dressing
2 tablespoons olive oil
Juice of a lemon
1 teaspoon Dijon mustard
A handful of mint leaves, finely chopped
Salt and pepper to taste
For the salad
500g pre-cooked Puy lentils
1 small red onion, finely chopped
100g pomegranate seeds
A couple of handfuls of watercress
1 block of halloumi cut into 1/2cm slices
Mix together all the dressing ingredients.
Add the onion and half the pomegranate seeds to the lentils and then stir through the dressing. Toss together with the watercress.
Cook the halloumi over a medium-high heat in a dry non-stick frying pan until golden brown on both sides.
Arrange the halloumi slices on top of the salad and then toss over the remaining pomegranate seeds before serving.