• Dressing:
  • ½ cup olive oil
  • ¼ cup lemon juice
  • 1 tsp finely grated lemon zest
  • 1 tsp honey
  • 1 clove garlic, crushed

  • Salad:
  • ½ cup orzo (risoni) pasta
  • 100 g haloumi, cut into thin slices
  • 400 g can Wattie's Lentils in Springwater, drained
  • 1 small red onion, finely chopped
  • 1 Lebanese cucumber, halved, seeds removed, sliced
  • 250 g punnet cherry or grape tomatoes, chopped (try a mixture of red and yellow)
  • 1 handful mint leaves, chopped
  • 1 handful chopped fresh parsley
  • ½ cup pitted green olives, roughly chopped
  1. To make the dressing, combine the olive oil, lemon juice and zest, honey and garlic in a screw top jar. Shake and season to taste.
  2. Cook the orzo according to packet directions. Drain and rinse.
  3. Heat a dash of oil in a frying pan over medium heat. Cook haloumi for 1 minute on each side or until it is golden brown. Remove from the pan and set aside.
  4. Place the drained Wattie's Lentils in a large bowl with the drained orzo, onion, cucumber, tomatoes, mint, parsley, olives and haloumi.
  5. Add the dressing and toss gently to combine.

Top Tips

Try 50g of crumbled feta in place of the Haloumi.

Made With

Rate and Review

11 Ratings

Reviews (11)

ANTHEA's Rating
Lyn's Review | Rating

Sounds absolutely yummy! Lyn, Whitianga

Jacqui's Review | Rating

I swapped out the haloumi for feta because I had it, DELICIOUS!!!!!

Andrea's Review | Rating

I did this with goat's cheese (feta) instead of haloumi and it came out fantastic. Definitely one of my favourite salads now.

Lori's Review | Rating

I used feta as well so that I didn't have to heat a pan! Absolutely delicious and have recommended to friends. The dressing is just great too.

lynne's Review | Rating

Absolutely delicious. I also used feta.

Karin's Review | Rating

I made with feta cheese, also and added a tin of chickpeas for extra food value. Delicious

Kim's Rating
Gemma's Review | Rating

Delicious :)

Stella's Review | Rating

One of my faves

Joanne's Rating