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


  • calories 559
  • carbs 42
  • saturated fat 12
  • sugar 9
  • protein 33
  • fat 26
  • fibre 12
  • salt 2.5


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


  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.