Halloumi With Lemony Lentils, Chickpeas and Beets
A great storecupboard salad, topped with golden brown halloumi and quick, homemade pickled red onion
Method
Based on 4 servings, adjust as needed.
Step 1
Squeeze the juice from half of the lemons into a bowl. Add the onion and scrunch together with a pinch of salt to pickle slightly. Set aside.
Step 2
Finely zest the remaining lemon and set aside for the halloumi. Squeeze the juice into a jam jar or jug. Add the oil and the Dijon mustard with a pinch of seasoning and the capers – shake well and set aside. Tip the cooked lentils into a large serving bowl with the drained chickpeas. Toss with the dressing straight away, then toss through the beets, parsley, pickled onions and their juice.
Step 3
Heat a frying pan over a medium heat and fry the halloumi for 1-2 mins each side or until golden brown (you can also use the air fryer). Toss with the lemon zest and a drizzle of honey, then place on top of your salad to serve.
- Ingredients
- Based on 4 servings
-
2 Lemons, zest and juice 2x Sainsbury's Lemons -
3tbsp Capers, very roughly chopped 1x Sainsbury's Non Pareilles Capers in Brine, Inspired to Cook 100g (60g*) -
250g Halloumi, cut into 8 slices 1x Sainsbury's Cypriot Halloumi Cheese 225g -
400g Chickpeas, drained and rinsed 1x Napolina Chick Peas 400g (240g*) -
250g Cooked Beetroot, cut into matchsticks 1x Sainsbury's Beetroot Vacuum Pack 250g -
15g Parsley, roughly chopped 1x Sainsbury's Fresh Packed Flat Leaf Parsley 30g -
1 tsp Runny Honey, to drizzle 1x Sainsbury's Runny Honey 340g -
1 Red Onion, finely sliced 1x Sainsbury's Red Onions Loose -
2 tsp Dijon Mustard 1x Sainsbury's Dijon Mustard 185g -
3tbsp Extra Virgin Olive Oil 1x Sainsbury's Olive Oil, Extra Virgin 250ml -
500g Puy Lentils 2x Merchant Gourmet Puy Lentils & French Green Lentils Simply Cooked 250g