Halloumi with lemony lentils, chickpeas & beets

Name: Halloumi with lemony lentils, chickpeas & beets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 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

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Prep Time: 15 minutes

Cook Time: 30 minutes

Total: 45 minutes

Servings: 4

Author : Charlie Clapp

beetroot calcium

Halloumi with lemony lentils, chickpeas & beets

Ingredients

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200 grams puy lentils2 lemons1 red onion, finely sliced3 tbsp extra virgin olive oil3 tbsp capers, very roughly chopped400 grams can chickpeas, drained and rinsed250 grams cooked beetroot, cut into matchsticks½ small pack parsley, roughly chopped250 grams pack halloumi, cut into 8 slices

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Instructions

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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.