Storecupboard recipe for 4 people, takes only 30 mins; recipe has puy lentils, lemon, red onion, extra virgin olive oil, caper, chickpea, beetroot, parsley and halloumi.
Halloumi with lemony lentils, chickpeas & beets
Course: Storecupboard
Servings
4
servings
Prep time
15 mins
Ingredients
- Extra Virgin Olive Oil: 3 tbsp extra virgin olive oil
- Red Onion: 1 red onion, finely sliced
- Chickpea: 400g can chickpeas, drained and rinsed
- Beetroot: 250g cooked beetroot, cut into matchsticks
- Parsley: 1/2 small pack parsley, roughly chopped
- Lemon: 2 lemons
- Puy Lentils: 200g Puy lentils
- Caper: 3 tbsp capers, very roughly chopped
- Halloumi: 250g pack halloumi, cut into 8 slices
Directions
- 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.
