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Haloumi with lentil salad

Tracy Rutherford
  • 30 minutes
  • Serves 4

INGREDIENTS

1

Lebanese cucumber

1/2 cup

Mint, leaves

1

Red onion, small

2

Tomatoes

1 1/2 tbsp

Lemon juice

2 tbsp

Plain flour

1 tbsp

Olive oil, extra virgin

2 tbsp

Vegetable oil

1

block Haloumi cheese

2

X 400g cans brown lentils, drained, rinsed