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Halloumi with lemony lentils, chickpeas & beets

Halloumi with lemony lentils, chickpeas & beets

A star rating of 4.8 out of 5.46 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Gluten-free
  • Vegetarian
Nutrition: per serving


  • 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


  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, July 2016

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A star rating of 4.8 out of 5.46 ratings

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