- Combine lentils, onion, cucumber, tomatoes, mint, lemon juice and oil in a bowl, season and toss to combine.
- In a hot, non-stick frypan, cook halloumi in vegetable oil for 1 minute on each side or until golden. Drain halloumi on paper towel, then top lentil salad with warm halloumi to serve. Season to taste with salt and pepper.
Top Tip - Perfect with Rump Steak