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Lentil Bulgar Haloumi Salad

15' Easy 12345

Serves 2

½ cup slivered almonds
1 400g tin of lentils, drained and rinsed
1 generous tbsp sumac
2 tbsp Bertolli Extra Virgin Olive Oil Robusto
1 cup bulgur
As much haloumi as you desire (3-4 .5cm slices per person)
1 tbsp dried mint
Salt to taste
Juice of 1 lemon

METHOD

STEP 1

Put the bulgur into a bowl and cover with boiling water. Cover with a plate and let sit for 10 minutes.

STEP 2

Drain any excess liquid and set aside.

STEP 3

While the bulgur is sitting, place the haloumi into a pan over medium heat and cook until golden on each side.

STEP 4

Add everything except the haloumi to the bulgur and mix well.

STEP 5

Serve with haloumi on top.

Recipe by Melanie Lionello, From My Little Kitchen.
For more great recipes and inspiration from Melanie click here

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