Name: Halloumi with lemony lentils, chickpeas & beets
Prep time: 15 min
Cook time: 15 min
Yield: 4
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 -

Halloumi with lemony lentils, chickpeas & beets

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Halloumi with lemony lentils, chickpeas & beets

1. 200g puy lentils -

2. 2 lemons -

3. 1 red onion , finely sliced -

4. 3 tbsp extra virgin olive oil -

5. 3 tbsp capers , very roughly chopped -

6. 400g can chickpeas , drained and rinsed -

7. 250g cooked beetroot , cut into matchsticks -

8. ½ small pack parsley , roughly chopped -

9. 250g pack halloumi , cut into 8 slices -

How to cook deliciously - Halloumi with lemony lentils, chickpeas & beets

1. Stage

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. Stage

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. Stage

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.