Name: Pasta Salad with Halloumi and Lentils
Ingredients: 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 halloumi*, cut into thin slices; 400 g can Wattie's Lentils in Springwater, drained; 1 small red onion, finely chopped; 1 L ebanese 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

Pasta Salad with Halloumi and Lentils

A lovely combination of crunchy lentils and creamy halloumi is a winner in this great summer salad. So easy to throw together for a barbeque with family and friends.

Makes 4

Prep Time 20 minutes

Cook Time 10 minutes

Ingredients

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 halloumi*, 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

NUTRITION INFORMATION
	Avg. Quantity per serve	Avg. Quantity per 100g

INGREDIENTS

Made with

Method

Step 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.

Step 2

Cook the orzo according to packet directions. Drain and rinse.

Step 3

Heat a dash of oil in a frying pan over medium heat. Cook halloumi for 1 minute on each side or until it is golden brown. Remove from the pan and set aside.

Step 4

Place the drained Wattie's Lentils in a large bowl with the drained orzo, onion, cucumber, tomatoes, mint, parsley, olives and halloumi*.

Step 5

Add the dressing and toss gently to combine.

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Original recipe yields 4 Servings

This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.

1

Dressing:

2

½ cup olive oil

3

¼ cup lemon juice

4

1 tsp finely grated lemon zest

5

1 tsp honey

6

1 clove garlic, crushed

7

Salad:

8

½ cup orzo (risoni) pasta

9

100 g halloumi*, cut into thin slices

10

400 g can Wattie's Lentils in Springwater, drained

11

1 small red onion, finely chopped

12

1 L ebanese cucumber, halved, seeds removed, sliced

13

250 g punnet cherry or grape tomatoes, chopped (try a mixture of red and yellow)

14

1 handful mint leaves, chopped

15

1 handful chopped fresh parsley

16

½ cup pitted green olives, roughly chopped

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