I’m constantly looking for quick and easy dinner options at the moment and the kind that leave extras for lunch are ideal. That way I’m making my dinner and my lunch for the week in one cook up, such a time saver! This lentil, Haloumi and crispy vegetable salad has a yummy herby dressing that you can keep separate in the extra serves to make sure you have a super fresh salad for lunch.

This is is the second recipe I’ve created in collaboration with Monini Olive Oil, This time, I made the dressing with Monini Classico Extra Virgin Olive Oil for a delicious punchy flavour that you can stir through just before eating. Making it this way keeps everything super fresh for the week, rather than the dressing making things soggy.

The textures in this salad are so good, you’ve got the golden haloumi, the crisp vegetables and the delicious lentils. The lentils and haloumi both add protein to the dish making it a really filling option. Even more so thanks to the fibre content of those lentils and all the vegetables. When you top it off with a dressing rich in omega 3’s from the olive oil you’ve got a really satisfying lunch on your hands.

Did I mention you can make the salad in under half an hour? Time saving all round!

1 cup of puy lentils

120g haloumi, sliced into .5cm

2 eggs

1 bunch of asparagus, woody ends removed

1 cup baby spinach

1 lebanese cucumber

1 zucchini, spiralised

1 lemon, juice and zest

1 cup snowpeas, julienned

1.5 cups basil

1/4 cup Monini Extra Virgin Olive Oil

1 small clove garlic

1/2 cup parsley

1/3 cup spring onion

pinch of black pepper

Bring a medium pot of water to the boil. In a separate pot combine well rinsed lentils with 3 cups of water and a pinch of salt. Simmer for 20 minutes and then drain any excess liquid. Drizzle in a little Monini Classico olive oil and set aside.

Meanwhile, add your eggs to the boiling pot of water and cook for 6 and 1.2 minutes. Add the asparagus for the last 40 seconds. Remove and plunge both into cold water.

Finely sliced the asparagus and then cut into thirds. Finely slice the cucumber too.

Take the spiralised zicchini and toss in a little Monini olive oil, 1/4 of the lemon juice and a tsp of the lemon zest. Ad a pinch of salt and pepper and set aside.

Make the dressing by combining all the ingredients in a nutri bullet, small food processor or blender, along with the remaining lemon juice and zest. Blitz, taste and adjust seasoning as required.

Pan fry haloumi in a little Monini olive oil until golden on each side.

Assemble salads with lentils on the top and the vegetables arranged in a circle along with 1/2 a peeled soft boiled egg and a few slices of haloumi. Dress with a generous amount of the herby dressing when ready to eat. Toss in your bowl and enjoy.

HH. x