- 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 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…
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.