Halloumi with lemony lentils, chickpeas & beets

Halloumi with lemony lentils, chickpeas & beets

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(34 ratings)

Prep: 15 mins Cook: 30 mins


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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  • 200g puy lentils
  • 2 lemons



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

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



    Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…

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



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

  • ½ small pack parsley, roughly chopped



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

  • 250g pack halloumi, cut into 8 slices



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


  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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S0wf3e's picture
2nd Jul, 2019
So tasty! I used a pouch of ready cooked lentils for ease :)
25th Mar, 2019
Not sure why this recipe needs two lemons??...You can easily zest and juice just one. Great salad though.
22nd Sep, 2017
I Ioved the way this looks and tastes but will try to work out how to heat it up without spoiling it.next time.
10th Sep, 2017
Quick and easy to make. If I was in a rush I might try tinned lentils next time and just heat them a little. Quick and simple dinner
19th Jan, 2017
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!
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
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...
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.
7th Sep, 2016
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.
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!


22nd Sep, 2017
Love the way this looks and tastes but want to work out how to heat it up without spoiling it.next time. Maybe gently in the microwave?
goodfoodteam's picture
23rd Sep, 2017
Halloumi is always best when freshly cooked and this salad really works best when cooked and served straightaway. However you could give leftovers a blast in the microwave or serve the salad cold, and only cook the halloumi you need for each serving.
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