Halloumi with lemony lentils, chickpeas & beets

Halloumi with lemony lentils, chickpeas & beets

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(29 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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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
4.05
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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