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Pasta Salad with Halloumi and Lentils
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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
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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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Servings
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.
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
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