Roughly chop the parsley and mint leaves, reserving a few whole leaves to garnish. Toss the chopped herbs with the tomato, lemon juice, oil, cinnamon and cumin, then season with freshly ground black pepper.
Thickly slice the haloumi, then fry in a dry, non-stick frypan over medium-high heat for 1-2 minutes until golden, then turn and fry for a further 1-2 minutes until golden .Place the lentils on a serving plate, then top with tomato mixture and haloumi. Scatter over olives, lemon zest and reserved herbs, then serve with lemon wedges to squeeze over.
More about the Author
Photographer and foodie, equally passionate about both, Katrina combines her love for photography and food. This has allowed her to create some amazing recipes all based around the Happy Hormones eating guidelines of high antioxidant content and alkaline in nature.