Logo
Allow cookies

Halloumi with lemony lentils, chickpeas & beets

Ingredients

  1. Step 1 200g puy lentils
  2. Step 2 2 lemons
  3. Step 3 1 red onion , finely sliced
  4. Step 4 3 tbsp extra virgin olive oil
  5. Step 5 3 tbsp capers , very roughly chopped
  6. Step 6 400g can chickpeas , drained and rinsed
  7. Step 7 250g cooked beetroot , cut into matchsticks
  8. Step 8 ½ small pack parsley , roughly chopped
  9. Step 9 250g pack halloumi , cut into 8 slices
Halloumi with lemony lentils, chickpeas & beets
Calories: 559 Carbohydrate: 42 g Protein: 33 g Fat: 26 g
Cook time: 45 minutes Prep time: 15 minutes Total time: 60 minutes Servings: 4

TAGS

Lunch Main course 3 of 5-a-day Beetroot Calcium Charlie Clapp chickpea Fibre Folate Gluten free Halloumi Iron salad summer Vegetarian Vit C

Directions

  1. Step 1 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.
  2. Step 2 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.
  3. Step 3 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.