This article was written for Annabel & Grace, which is now part of Rest Less.
Halloumi with lemony lentils, chickpeas & beets
Course: VegetarianCuisine: MediterraneanDifficulty: EasyServings
4
servingsPrep time
15
minutesCooking time
30
minutesCalories
559
kcalI seem to always have a box of Halloumi cheese in my fridge, lentils in my storecupboard and a packed of cooked beetroot so this is a great recipe to use up some store cupboard favourites.
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
Directions
- 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.