Halloumi with beetroot and lentil salad


Serves: 2 Time: 30 minutes

  • 250g halloumi (or vegan alternative)
  • 200g green lentils
  • 2 lemons, zest of 1, juice of both
  • 1 red onion, finely sliced
  • 400g can of chickpeas, drained and rinsed
  • 250g beetroot, cut into matchsticks
  • 10g fresh parsley, roughly chopped
  • 1 tsp chilli flakes
  • 3 tbsp olive oil
  • Salt and pepper to taste




Cook the lentils according to the packaging. Meanwhile mix the juice of 1 lemon and the red onion in a bowl with a pinch of salt and set aside.


To make the dressing, stir together the juice of the other lemon the olive oil, chilli flakes and salt and pepper to taste in a measuring jug.

When the lentils are cooked, drain and pour into a large bowl along with the chickpeas, beetroot, parsley, onions and the dressing.

Heat a frying pan over a medium-high heat and fry the halloumi for 3 minutes on each side until golden brown.


Serve the halloumi on top of the beetroot salad and garnish with the lemon zest.

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