Halloumi with lemony lentils, chickpeas & beets

Halloumi with lemony lentils, chickpeas & beets

Recipe by BBC Good Food, tried & tasted by AnnabelCourse: VegetarianCuisine: MediterraneanDifficulty: Easy


Prep time


Cooking time





I seem to always have a box of Halloumi cheese in my fridge, lentils in my storecupboard and a packed of cooked beetroot so this is a great recipe to use up some store cupboard favourites.


  • 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


  • 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.