Haloumi & Roasted Tomato Salad
8 roma tomatoes, halved
3 Tbsp. balsamic vinegar
500g pumpkin, peeled and cut into 2-3cm cubes
Olive oil cooking spray
150g salt reduced haloumi cheese, sliced (~0.5-1cm thick)
¾ cup canned brown lentils, rinsed and drained well
1 small yellow capsicum, thinly sliced
½ small red onion, thinly sliced
1 Tbsp. extra virgin olive oil
Cracked black pepper
Lay tomatoes on baking tray skin side down. Drizzle with ~2 Tbsp. balsamic vinegar (retain 1 Tbsp. for the salad dressing). On a separate baking tray, lay the pumpkin cubes and lightly spray with oil. Place both trays in pre-heated oven at 160°C for 60minutes. Allow to cool slightly before adding to the salad.
Meanwhile cook haloumi slices in griddle pan over medium-high heat for 1-2minutes each side. Set aside and keep warm.
Toss together the rocket, lentils, roasted tomatoes, pumpkin, capsicum, red onion, haloumi, and 1 Tbsp. balsamic vinegar and extra virgin olive oil. Season with black pepper.
PER SERVE: 1380kJ, protein 19g, total fat 13.8g (sat. fat 5.1g), carbs 27g, fibre 9g, sodium 646mg, low GI