Lentil and Haloumi Tabouli

Serves 4


  • 1 ½ tbsp extra virgin olive oil
  • 150g haloumi, cut into 1.5cm cubes
  • ¼ cup fresh lemon juice
  • ½ tsp ground cumin
  • 400g can lentils, drained and rinsed
  • 3 cups fresh parsley, chopped
  • ¾ cup fresh mint leaves, chopped
  • 1 small red onion, thinly sliced
  • 250g cherry tomatoes, halved


  1. Heat 2 tsp oil in a small frying pan over medium-high heat and add haloumi. Cook until lightly browned on each side. Remove from heat and allow to cool.
  2. Combine remaining oil, lemon juice and cumin in a large bowl, seasoning with salt and pepper. Add lentils, haloumi, parsley, mint, onion and tomato. Toss to combine.
  3. Serve immediately.
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