Halloumi Cheese with Cucumber Lentil Salad

Name: Halloumi Cheese with Cucumber Lentil Salad
Prep time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 1 c. cooked lentils (beluga; 6 Persian or mini cucumbers, halved lengthwise; 4 ripe tomatoes; 3 tbsp. plus 1 tsp extra-virgin olive oil; 2 tbsp. each chopped parsley and mint; 2 tbsp. lemon juice; 1/4 tsp. each salt and pepper; 1 package halloumi cheese

By Woman's Day Kitchen Published: Jun 9, 2014

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Yields:

Prep Time:

20 mins

Total Time:

25 mins

Cal/Serv:

361

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Rethink your typical greens and opt for this Middle Eastern salad, featuring hardy Halloumi cheese (made from goat and sheep's milk), which is sautéed and served with a tangy cucumber-lentil mix.

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Ingredients

1 cup cooked lentils (beluga
6 Persian or mini cucumbers, halved lengthwise
4 ripe tomatoes
3 Tbsp. plus 1 tsp extra-virgin olive oil
2 Tbsp. each chopped parsley and mint
2 Tbsp. lemon juice
1/4 tsp. each salt and pepper
1 package halloumi cheese

Directions

1. Step 1Place cooked lentils, cucumbers, tomatoes, 3 Tbsp of the oil, the parsley, mint, lemon juice, salt and pepper in a medium bowl and toss to mix together.
2. Step 2Heat remaining 1 tsp oil in a large nonstick skillet over medium-high heat. Add cheese and cook 1 to 2 minutes until bottoms are golden. Turn cheese and cook 1 minute or until golden.
3. Step 3Serve immediately, while cheese is still warm, with cucumber lentil salad.