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Halloumi with lemony lentils, chickpeas & beets

A great storecupboard salad, topped with golden brown halloumi and quick, homemade pickled red onion

  • Prep: 15 mins
    Cook: 30 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 559
  • Carbohydrates 42
  • Saturated Fat 12
  • Sugar 9
  • Protein 33
  • Fat 26
  • Fibre 12
  • Salt 2.5

Nutrition per serving

  • Calories 559
  • Carbohydrates 42
  • Saturated Fat 12
  • Sugar 9
  • Protein 33
  • Fat 26
  • Fibre 12
  • Salt 2.5

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

  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. 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. 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.

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