Golden Polenta Crumbed Haloumi with Spring Green Lentil Salad

Golden Polenta Crumbed Haloumi with Spring Green Lentil Salad

Ready in 30 minutes • Serves 2
This dish most recently appeared in Fresh Start Choice (5 Nights For 2) on Sunday, September 25, 2022.
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This is a simple but stunning vegetarian meal that is on the table in just 30 minutes! Zingy haloumi is crumbed in a smoky mixture of polenta, herbs and spices and fried until golden and gloriously melty! A must try as the evenings get a bit warmer!

Ingredients

Haloumi

  • 150g haloumi cheese, thinly sliced
  • 1 Tbsp milk
  • 1/2 pack Polenta Crumb
  • 1 tsp oil

Lentil Salad

  • 1/2 can brown lentils, drained & rinsed
  • 1 Lebanese cucumber, cut in half lengthways & thinly sliced
  • 1/2 capsicum, thinly sliced
  • 1/2 pack cherry tomatoes, cut in half
  • 50g yoghurt
  • 25g baby leaf lettuce

Steps

  1. Thinly slice haloumi and toss in a small bowl with milk. Place polenta crumb on a flat plate and add haloumi a couple of pieces at a time. Press haloumi on both sides into the crumb to coat well. Set aside for cooking.
  2. Drain and rinse lentils and add to a large bowl. Cut cucumber in half lengthways and thinly slice. Thinly slice capsicum and halve cherry tomatoes. Place all in bowl with lentils and set aside.
  3. Heat oil in a large frypan on medium-high heat. Cook haloumi for 1-2 minutes each side, until golden and soft.
  4. Add baby lettuce to bowl with lentils along with yoghurt. Toss to combine and season to taste with salt and pepper.
  5. Salad with haloumi.

Nutritional Information

Energy 1866 kj
446 kcal
Protein 25.2g
Carbohydrate 27.8g
Fat 24.8g