Description
Halloumi with Lemony Lentils, Chickpeas and Beets is a vibrant, protein-packed dish featuring crispy pan-fried halloumi served over a hearty base of lentils, chickpeas, and roasted beets tossed in a tangy lemon-garlic dressing.
Ingredients
- 200g halloumi cheese, sliced
- 1 cup cooked green or brown lentils
- 1 cup cooked or canned chickpeas, drained and rinsed
- 1 cup cooked or roasted beets, diced
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 clove garlic, minced
- 1 tsp Dijon mustard (optional)
- Salt and pepper to taste
- 2 tbsp chopped fresh parsley or dill
Instructions
- In a small bowl, whisk together olive oil, lemon juice, garlic, Dijon mustard (if using), salt, and pepper to make the dressing.
- In a large bowl, combine lentils, chickpeas, and diced beets. Pour over the dressing and toss gently. Let sit for 5–10 minutes to absorb flavors.
- Pat halloumi slices dry with a paper towel.
- Heat a nonstick skillet over medium heat and pan-fry the halloumi slices for 1–2 minutes per side until golden and crispy.
- Serve the halloumi over the lentil mixture and garnish with chopped herbs.
Notes
- Add greens like spinach or arugula for extra freshness.
- Top with yogurt or tahini for added creaminess.
- Roasted carrots or sweet potatoes make a great addition.
- Cook halloumi fresh just before serving for best texture.
- Base salad can be made ahead and tastes better the next day.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 35mg
