Halloumi with lemony lentils, chickpeas & beets

Halloumi with lemony lentils, chickpeas & beets

  • Rating: 5 out of 5.39 ratings
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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
NutrientUnit
kcal559
fat26g
saturates12g
carbs42g
sugars9g
fibre12g
protein33g
salt2.5g
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Ingredients

Method

  • 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

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    Rating: 5 out of 5.39 ratings
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