Goat's cheese & new potato tart
A creamy, buttery tart which uses organic puff pastry - perfect year-round
Halloumi with lemony lentils, chickpeas & beets
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 200g puy lentils
- 2 lemons
- 1 red onionfinely sliced
- 3 tbsp extra virgin olive oil
- 3 tbsp capersvery roughly chopped
- 400g can chickpeasdrained and rinsed
- 250g cooked beetrootcut into matchsticks
- ½ small pack parsleyroughly chopped
- 250g pack halloumicut into 8 slices
Nutrition: per serving
- kcal559
- fat26g
- saturates12g
- carbs42g
- sugars9g
- fibre12g
- protein33g
- salt2.5g
Method
step 1
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.
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 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.
step 3
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.
