Lentil, Broad Bean and Haloumi Salad

Lentil, Broad Bean and Haloumi Salad

This be protein combining yo!

This be protein combining yo!

When it comes to this recipe I am just making this shit up as I go along! I think I’m subconsciously putting myself through newborn baby training: testing my ability to make meals out of what’s available whilst retaining a chunky dose of nutritional value.

However having said this don’t be surprised if you see me Instagramming pictures of pizza or muesli for dinner once Baby180 is born.

I served this to my husband along with some pan-fried lamb steaks but I ate it as is and was pleasantly satisfied (and I’m a hungry preggers!) and I reckon it’d make for a great packed lunch, perhaps with a handful of cherry tomatoes or sliced avocado and a slice or two of buttered sourdough.

Plant protein #1

Plant protein #1

Feel very free to use tinned lentils if you don’t have time to cook from scratch.

Plant protein #2

Plant protein #2

Feel equally free to use peas or sliced green beans if you can’t get a hold of broad beans.

Cheesy protein!

Cheesy protein!

Also chuck in some fresh herbs if you have them at hand: coriander, mint or basil would all work. Heck, I made it up and so I see no reason why you can’t add your own twist.

Lentil, Broadbean and Haloumi Salad

Ingredients

  • 100g French style (green) lentils
  • 100g fresh broad beans
  • 2 big handfuls of baby spinach (roughly chopped)
  • 3/4 block haloumi (diced)
  • cooked short pasta, brown rice, quinoa etc.
  • dressing of your choice plus fresh lemon

Directions

Step 1
Put lentils into a saucepan and cover generously with water, bring to the boil then turn down to simmer for 25 - 30 minutes. Drain, rinse and set aside into a large mixing bowl.
Step 2
Keep heat on and use sauce pan to cook pasta, rice, quinoa or whichever other grain you are using.
Step 3
Shortly before pasta is done, add the broad beans to cook for a few minutes. The drain, rinse and add to the mixing bowl.
Step 4
Again, keep stove top on and this time heat some olive oil in a frying pan and crisp up haloumi. When done, drizzle generously with fresh squeezed lemon.
Step 5
Add chopped spinach to the mixing bowl and dress generously with your favourite salad dressing, I used a mixture of balsamic and mustard. Toss well.
Step 6
Add haloumi and divide between plates.

Note

This will serve two adults as a meal or four as a side.

Feel free to add some cubed and fried chorizo or chicken pieces if you fancy making it meaty.

~Yours full of beans (ha!), K180, x

 

 

Comments

  1. Love the sound of this recipe! But it’s the dressing part that always tricks me…
    Could you give approximate amounts of balsamic vinegar and mustard that you used?

    • Hi Bettina,

      I’m sorry I can’t say! I just drizzle until it looks well coated enough, usually though where people go wrong is with too much salad dressing. Also, a trick I learned from the chefs I’ve worked with in my days as a waitress is to coat the salad mixing bowl with dressing first, then use your hands to bring the salad together. It’s messy, but it ensures that all pieces get a lick of dressing and you can usually tell by feel if there’s too little or too much.
      Katie, :)

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