Zesty Fish, Haloumi & Capsicum Lentil Salad

• Meanwhile, halve snacking tomatoes. Slice lemon into wedges. Drain and 
rinse lentils.  
• Pat barramundi dry with a paper towel and season both sides with salt
and pepper.
• Return frying pan to medium-high heat, with a generous drizzle of olive oil.  
• When oil is hot, cook barramundi, skin-side down first, until just cooked through, 
5-6 minutes each side (depending on thickness). 
• In the last minute of cook time, sprinkle over lemon pepper seasoning, gently 
turning barramundi to coat. 

• While fish is cooking, to bowl with charred capsicum, add snacking tomatoes, drained lentils, mixed salad leaves, a generous squeeze of lemon juice and a drizzle of olive oil. 
• Toss to combine and season to taste. 
• Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices.
• Wash out frying pan and return to medium-high heat, with a drizzle of olive oil. Cook haloumi until golden brown, 1-2 minutes each side.