Ingredients
Method
1.Preheat oven to 240°C/220°C fan-forced. Place the broken haloumi and beans onto a lightly greased baking tray and cook for 10-12 minutes or until haloumi is golden.
2.Meanwhile, place the oil, lemon juice, mustard and eschalot into a large bowl and whisk to combine. Add the lentils, spinach, cooked haloumi and beans. Toss to coat in the dressing. Season with salt and pepper and serve.