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Pasta Salad with Halloumi and Lentils
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
Easy
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: Average Quantity per Serving |
|---|
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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. Tips
What do I need?
Select All
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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