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Haloumi spiced lentil veggie salad

Serves   4
Prep time: 10 mins
Cooking time: 5 mins

This fresh and healthy salad is packed with the goodness of brown lentils, cucumber, tomatoes, rocket, parsley, lemon and haloumi.





  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 red onion, finely chopped
  • 2 x 400 g cans brown lentils, rinsed, drained
  • 2 Lebanese cucumbers, chopped
  • 350 g mixed medley tomatoes, halved
  • 50 g baby rocket leaves
  • 1 cup flat-leaf parsley leaves
  • 1 lemon, zested, juiced
  • 2 tbsp olive oil
  • 180 g pkt haloumi, cut into 1cm-thick slices


  1. Heat a small frying pan over high heat. Add the cumin and coriander, and cook for 1 minute or until toasted. Combine the spice mixture, onion, lentils, cucumber, tomato, rocket and parsley in a large bowl. Drizzle with lemon juice and half the oil. Toss to combine. Season with salt and pepper.
  2. Heat the remaining oil in a medium frying pan over high heat. Add the haloumi and cook for 2 minutes each side or until golden.
  3. Divide the lentil salad among serving plates. Top with haloumi and sprinkle with lemon zest to serve. 

Tip: Make this into a meatlover's salad by adding some Chorizo Sausage