Halloumi with lentil tabbouleh recipe | Sainsbury`s Magazine

Ingredients

• 1 x 30g pack flat-leaf parsley
• 1 x 30g pack mint
• 150g cherry tomatoes, halved
• 3 spring onions, finely sliced
• 1 x 250g pouch cooked Puy lentils
• 1 tsp olive oil
• ½ x 225g pack light halloumi, sliced
• ½ lemon
• 75g fat-free Greek-style natural yogurt
• 2 tsp tahini
• 1 small garlic clove, crushed