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Hallumi Cheese w/ Cucumber Lentil Salad




Source of Recipe


Unknown






List of Ingredients



• 1 cup cooked lentils
  
• 6 persian or mini cucumbers, halved lengthwise, sliced crosswise
  
• 4 ripe tomatoes; cut in chunks
  
• 3 tbsp + 1 tsp EVOO
  
• 2 tbsp chopped parsley
  
• 2 tbsp chopped mint
  
• 2 tbsp lemon juice
  
• 1/4 tsp s&p
  
• 7oz Hallumi cheese cut into 12 slices
  






Instructions



1. Place cooked lentils, cucumbers, tomatoes, 3 tbsp of the oil, parsley, mint, lemon juice, S&P in med bowl and toss to mix.
   
2. Heat remaining 1 tsp oil in large skillet over med-high heat. Add cheese and cook 1-2 minutes until bottoms are golden. Turn cheese and cook 1 minute or until golden.
   
3. Serve immediately while cheese is still warm with cucumber lentil salad.