Halloumi with beetroot and lentil salad

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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

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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.

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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.

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