- Halloumi With Lemony Lentils, Chickpeas & Beetroot.jpg (52.42 KiB) Viewed 315 times
Preparation time: 15 minutes
Cooking time: 30 minutes
Serves: 4
No nutritional information available.
Ingredients
- 200g puy lentils
- 2 lemons
- 1 red onion, finely sliced
- 3 tbsp extra virgin olive oil
- Pinch of salt
- 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
Method
1. Cook the lentils in a pan of boiling water for 20 - 25 minutes 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 jug. Add the oil with a pinch of seasoning and the capers – mix and set aside. When the lentils are ready, drain and tip into a bowl with the chickpeas. Toss with the dressing, then add the beetroot, parsley, pickled onions and their juice, and toss.
3. Heat a frying pan over a medium heat and fry the halloumi for 1 - 2 minutes each side or until golden brown. Toss with the lemon zest, then place on top of your salad to serve.
¡SHARE TOPIC!