Cypriot Lentil & Freekeh Salad with Honey-glazed Haloumi

SERVES 4 PREPARATION 20 MINUTES COOKING 25 MINUTES S

½ cup dried Puy lentils ½ cup cracked freekeh (or

bulghur) 3 tablespoons sunflower seeds 3 tablespoons pumpkin seeds ½ large telegraph cucumber ½ red onion, finely sliced ½ punnet cherry tomatoes,

cut in half ½ cup each chopped flat-leaf

parsley and mint 2 tablespoons chopped capers 1 firm-ripe avocado, diced DRESSING zest of ½ lemon juice of 1 lemon ¼ cup chopped oregano leaves ¼ cup extra virgin olive oil 1 garlic clove, finely chopped 2 teaspoons liquid honey ¼ teaspoon salt and freshly

cracked black pepper HONEY-GLAZED HALOUMI 400g haloumi, sliced

0.5cm-thick ½ punnet cherry tomatoes leaves from a few sprigs

of thyme or rosemary zest and juice of ½ lemon 1 tablespoon liquid honey

1. Bring a medium pot of water to the boil. Cook lentils for 5-10 minutes, then add freekeh (or bulghur). Continue cooking for a further 10-15 minutes or until lentils and freekeh are tender. Drain and run under cold water to cool and stop the cooking process. 2. Place sunflower and pumpkin seeds in a small frypan (with no oil) and toast on low to medium heat for a few minutes, stirring frequently to avoid burning. Set aside. 3. Place all dressing ingredients in a screw-top jar and shake well to combine. 4. Cut cucumber in half lengthways, scrape seeds out (and discard), then slice. Place in a large bowl. Add cooled lentils and freekeh along with toasted seeds, all remaining salad ingredients and dressing. Toss together and season with a little more salt and pepper, if needed. 5. Heat a drizzle of olive oil in a large non-stick frypan on medium heat. Cook haloumi for 1-2 minutes each side or until golden. Transfer to a plate and keep pan on the heat. 6. Place tomatoes and thyme/ rosemary in the pan and cook, shaking every now and again, for a few minutes or until tomatoes are blistered. Add lemon zest and juice, let it bubble, then add honey and turn off the heat. Transfer blistered tomatoes to the plate of haloumi and pour over the juices and herbs from the pan. 7. Top salad with haloumi, blistered tomatoes and honey glaze and juices.