Halloumi with lemony lentils, chickpeas & beets
A great storecupboard salad, topped with golden brown halloumi and quick, homemade pickled red onion
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Prep:15 mins
Cook:30 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 559
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fat 26g
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saturates 12g
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carbs 42g
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sugars 9g
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fibre 12g
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protein 33g
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salt 2.5g
Ingredients
- 200g Puy lentils
- 2 lemons
- 1 red onion, finely sliced
- 3 tbsp extra virgin olive oil
- 3 tbsp capers, very roughly chopped
- 400g can chickpeas, drained and rinsed
- 250g cooked beetroot, cut into matchsticks
- ½ small pack parsley, roughly chopped
- 250g pack halloumi, cut into 8 slices
Method
Cook the lentils in a pan of boiling water for 20-25 mins or until just done. Meanwhile, squeeze the juice from one lemon into a bowl. Add the onion and scrunch together with a pinch of salt to pickle slightly. Set aside.
Finely zest the remaining lemon and set aside for the halloumi. Squeeze the juice into a jam jar or jug. Add the oil with a pinch of seasoning and the capers – shake well and set aside. When the lentils are ready, drain and tip into a large serving bowl with the chickpeas. Toss with the dressing straight away, then toss through the beets, parsley, pickled onions and their juice.
Heat a frying pan over a medium heat and fry the halloumi for 1-2 mins each side or until golden brown. Toss with the lemon zest, then place on top of your salad to serve.
