Lemony Chickpeas & Beetroot Salad with grilled Halloumi

Lemony Chickpeas & Beetroot Salad with grilled Halloumi

This fresh salad works as a great wholesome main meal.

Ingredients (Serves 4)

  • 200g Puy Lentils/ Whole Masoor

  • 2 Lemons
  • 1 Red Onion, finely sliced
  • 3 tablespoons Extra Virgin Olive Oil
  • 3 tablespoons Capers / Jalapeños / Olives (optional), very roughly chopped
  • 400g Chickpeas, boiled
  • 250g cooked Beetroot, cut into matchsticks (tossed in 1 tablespoon Apple Cider, a pinch of Cumin & Pepper powder each, a pinch of sugar & salt each, 1 tbsp Olive Oil – reserved overnight)
  • ½ small pack Parsley, roughly chopped
  • 250 g Halloumi cheese, cut into 8 slices


  • 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 glass 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.

Note: Image & recipe adapted from BBC Good Food


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