Halloumi with lemony lentils, chickpeas & beets

Halloumi with lemony lentils, chickpeas & beets

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(5 ratings)

Prep: 15 mins Cook: 30 mins

Easy

Serves 4

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

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal559
  • fat26g
  • saturates12g
  • carbs42g
  • sugars9g
  • fibre12g
  • protein33g
  • salt2.5g
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Ingredients

  • 200g Puy lentils
  • 2 lemons
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 red onion, finely sliced
  • 3 tbsp extra virgin olive oil
  • 3 tbsp capers, very roughly chopped
    Capers

    Capers

    kay-per

    Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

  • 400g can chickpeas, drained and rinsed
  • 250g cooked beetroot, cut into matchsticks
    Beetroot

    Beetroot

    beat-root

    A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…

  • ½ small pack parsley, roughly chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 250g pack halloumi, cut into 8 slices
    Halloumi

    Halloumi

    ha-loo-mee

    A semi-hard chewy, white cheese originating from Cyprus and made from cow's, goat's or…

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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Comments, questions and tips

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Lisaörtman
19th Jan, 2017
3.8
This was really easy and tasty, definitely gonna make it again! Although if you, like me, have loads of leftovers, don't go with the capers. It tasted weird when reheated. Lemon tastes soooo good in these kind of warm salads!
gkrm
8th Oct, 2016
Made this for me and my girlfriend (she's vegetarian). It was very quick and easy as I used a precooked pack of puy lentils with quinoa that worked really well. The meal was fresh and full of flavour and she was able to take it to work for lunch the next 2 days with feta instead of fried halloumi. The dish seems very versitile from other comments and you could replace the halloumi with anything really. Great recipe
mellog
29th Sep, 2016
Made this salad this evening. Used a small shallot so the onion wouldn't over power the salad. The caper lemon dressing works well and I don't even like capers! Definitely would make this again fells clean and healthy, even if you're eating a tonne of salt from the Halloumi...
melpoolie
23rd Sep, 2016
I really enjoyed this - it goes well with fish instead of halloumi. I served it with rare tuna and would happily make it again.
NannyGinn
7th Sep, 2016
5.05
I made this yesterday and I too made a few changes. I needed a meal in a hurry so I used tinned lentils instead of puy. I fried a little chorizo in a dry pan and then added the lentils and chick peas and a little bit of chicken that was hanging about. I put the lemon juice, olive oil and capers into the pan also and tossed them all around. I didn't have beetroot so I used tomato instead. I used a white organic onion for the little pickle as I didn't have a red one (I think red onions are over rated anyway). Fried the halloumi, but I left off the lemon zest cos I only had bottled lemon juice. IT WAS UNBELIEVEABLY GOOD and the little crunchy onion pickle is a delicious addition. It was so quick and so tasty I'll be making it again and again.
samisweetheart12
23rd Aug, 2016
Just made this for the first time, but fancied it a bit warmer so made some changes- I hate it when people put all their amendments on these comments but I need to remember cos it was soooooo good! I roasted the chickpeas and beetroot (cubed not matchsticked) in a little oil and seasoning for about half an hour, fried some chorizo and then used the oil that comes from it to fry the halloumi. Everything else i kept the same, then i mixed the lentils, onions, parsley and chorizo with the beetroot and chickpeas and served them over a bed of spinach then topped with the halloumi. The result was a slightly spicy but fresh warm salad! I'll perhaps try it the normal way at some point, but the way I tried it tonight was great!
Beehuts42
13th Aug, 2016
5.05
I did this to serve as a side salad at a family party. Great success and compliments from all. I'm vegetarian so served with some falafel however meat eaters had it with chicken . Yum yum !!
catie74
26th Jul, 2016
So delicious. I also served as a salad with chicken. Both worked gread
SiNZ
12th Jul, 2016
3.8
I created the salad component independently and then provided two additions, depending on dining preference. One was to use the halloumi as per the original recipe and the other was to use a sliced ginger & beef sausage and a sliced chorizo, which was an fried. Both options went down well. The salad is very tasty, as the caper-lemon-olive oil dressing is delicious. The texture of the chickpea, lentil, onion and beet salad is good. Just watch the size of your red onion so you don't over power the other ingredients. With the lentils being freshly cooked, it becomes a warm salad. I liked that but if you want a cold salad, you could easily make in advance.
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