Halloumi With Lemony Lentils Chickpeas Beets Recipes

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HALLOUMI WITH LEMONY LENTILS, CHICKPEAS & BEETS



Halloumi with lemony lentils, chickpeas & beets image

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

Provided by Charlie Clapp

Categories     Lunch, Main course

Time 45m

Number Of Ingredients 9

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

Steps:

  • 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.

Nutrition Facts : Calories 559 calories, Fat 26 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 9 grams sugar, Fiber 12 grams fiber, Protein 33 grams protein, Sodium 2.5 milligram of sodium

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2020-04-10 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 …
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  • 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.
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  • 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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