Combine lentils, onion, cucumber, tomatoes, jalapeños, mint, lemon juice and oil in a bowl, season and toss to combine.
2.
In a hot, non-stick fry pan cook halloumi in oil for 1 min. on each side until golden. Drain halloumi on paper towel, then top lentil salad with warm halloumi to serve. Season to taste with S&P.
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By
jennheitz
