This lemony lentil salad recipe uses pre-cooked puy lentils and comes together in just 10 minutes. Fruity pomegranate seeds, golden halloumi, peppery watercress and crunchy red onions make this a delicious light lunch – or serve as a tasty side at your next barbecue
Combine the olive oil, lemon juice, mustard and mint and season. Place the puy lentils, onion, half the pomegranate seeds and the watercress in a large bowl and toss with the dressing.
Heat a griddle pan over a high heat and add the halloumi, cooking for 1-2 minutes on each side so that it has deep golden griddle marks all over.
Lay the lentil mixture out over a large platter, then top with the halloumi pieces and remaining pomegranate seeds to serve.