Name: Halloumi with lemony lentils, chickpeas & beets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
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

Ingredients

4 serv.

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

Instructions

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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.