Red Lentil Salad 128g red lentils

2 shallots, peeled and chopped

1 garlic clove, peeled and crushed

1 tsp chopped fresh root ginger

2 tsp wheat-free vegetable bouillon powder

100g fresh mixed salad leaves, rocket, watercress and baby spinach are a delicious option

1/2 cucumber cubed

1 punnet of cherry tomatoes

2 tbsp chopped fresh coriander or mint

4 lemon wedges

100g of haloumi cheese


How to make warm red lentil salad

1. Rinse and drain the lentils and place in a medium-sized saucepan. Add the shallots, garlic, root ginger and bouillon powder and cover in cold water. Bring to the boil, then lower the heat and simmer for 10-15 minutes, or until tender. Stir occasionally. Remove from the heat and drain away the excess water.

2.Heat a medium sized frying pan over medium heat. Add slices of haloumi and cook for 1-2 minutes each side or until golden.

3. Divide the salad leaves between serving plates, chop cucumber, half tomatoes and pile the red lentils and haloumi on top. Garnish with the coriander or mint and lemonred lentil salad wedges (for squeezing) and serve.