Quick Beetroot & Lentil Salad
Our recipe for Quick Haloumi & Beetroot Salad is as tasty as it is quick! A flavoursome combination of salty haloumi and tangy beetroot in a fresh slaw.
Ingredients
- 1 packets haloumi
- 1 can sliced beetroot, drained
- 1 can lentils, drained
- 1 packets slaw
- 2 tablespoons olive oil
- 1 packets haloumi
- 1 can sliced beetroot, drained
- 1 can lentils, drained
- 1 packets slaw
- 2 tablespoons olive oil
- Step 1 of 4Cut haloumi into 12 slices. Heat 2 tsp olive oil in a non-stick frying pan over medium-high heat. Cook haloumi for 3 minutes on each side or until golden. Transfer to a paper towel-lined plate.
- Step 2 of 4Add lentils to pan. Cook, stirring, for 2 minutes or until heated through.
- Step 3 of 4Place coleslaw, reserving dressing, in a large bowl. Add lentils and gently toss to combine.
- Step 4 of 4Top coleslaw mixture with beetroot and haloumi. Drizzle with reserved dressing. Serve.
Method
- Step 1 of 4Cut haloumi into 12 slices. Heat 2 tsp olive oil in a non-stick frying pan over medium-high heat. Cook haloumi for 3 minutes on each side or until golden. Transfer to a paper towel-lined plate.
- Step 2 of 4Add lentils to pan. Cook, stirring, for 2 minutes or until heated through.
- Step 3 of 4Place coleslaw, reserving dressing, in a large bowl. Add lentils and gently toss to combine.
- Step 4 of 4Top coleslaw mixture with beetroot and haloumi. Drizzle with reserved dressing. Serve.
Nutrition per serving
1591 Kilojoules
Protein16 grams
Fat24 grams
Carbs22 grams
Sugars12 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 4Cut haloumi into 12 slices. Heat 2 tsp olive oil in a non-stick frying pan over medium-high heat. Cook haloumi for 3 minutes on each side or until golden. Transfer to a paper towel-lined plate.
- Step 2 of 4Add lentils to pan. Cook, stirring, for 2 minutes or until heated through.
- Step 3 of 4Place coleslaw, reserving dressing, in a large bowl. Add lentils and gently toss to combine.
- Step 4 of 4Top coleslaw mixture with beetroot and haloumi. Drizzle with reserved dressing. Serve.