Zingy lentil and halloumi salad recipe | Sainsbury`s Magazine

Ingredients

• 1 x 410g tin green lentils
• 1 head chicory, trimmed and leaves separated
• 150g cherry tomatoes, halved
• 150g light vegetarian halloumi, cut into 8 slices
• 1⁄2 tbsp olive oil
• 1 spring onion, sliced thinly
• 2 tbsp extra-virgin olive oil
• 1 tbsp white wine vinegar
• zest and juice of ½ a lemon (about 2 tbsp)
• 2 tsp wholegrain mustard
• 1½ tbsp capers, drained and roughly chopped
• 1 heaped tbsp oregano leaves, finely chopped, plus extra leaves to serve