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🥗 Halloumi on Lentil Chickpea Beetroot Salad

561 kcal · 30 min · 4 servings

Ingredients

• 200 g Pardina lentils
• 1 red onion
• salt
• 1 lemon
• 5 tbsp olive oil
• pepper
• 3 tbsp small capers (jar; 15 g each)
• 265 g chickpeas (can; drained weight)
• 250 g beetroot (pre-cooked, vacuum-sealed)
• 1 handful parsley (5 g each)
• 250 g halloumi cheese

Instructions

1. 1. Rinse the lentils under cold running water.
2. 2. Boil the lentils in salted water for 30 to 40 minutes until tender.
3. 3. Remove the lentils from the heat and drain them.
4. 4. Let the lentils cool down completely.
5. 5. Peel the onion.
6. 6. Cut the onion into very small cubes or fine strips.
7. 7. Mix the onion pieces with a pinch of salt.
8. 8. Rinse the lemon under hot water.
9. 9. Dry the lemon thoroughly.
10. 10. Grate the lemon zest finely.
11. 11. Halve the lemon.
12. 12. Squeeze the lemon halves.
13. 13. Mix the lemon juice in a small bowl with 4 tablespoons of oil.
14. 14. Add some salt and pepper to the dressing.
15. 15. Add the capers to the dressing.
16. 16. Rinse the chickpeas.
17. 17. Let the chickpeas drain well.
18. 18. Cut the beetroot into thin strips.
19. 19. Wash the parsley.
20. 20. Shake the parsley dry.
21. 21. Chop the parsley leaves finely.
22. 22. Cut the halloumi cheese into 8 equal slices.
23. 23. Heat the remaining oil in a pan.
24. 24. Fry the halloumi for 5 minutes on medium heat until golden brown on both sides.
25. 25. Mix the cooled lentils in a large bowl with the chickpeas.
26. 26. Add the onion to the lentil mixture.
27. 27. Add the parsley to the lentil mixture.
28. 28. Add the beetroot to the lentil mixture.
29. 29. Add the dressing to the lentil mixture.
30. 30. Place the salad on a serving plate.
31. 31. Place the fried halloumi slices on top of the salad.
32. 32. Sprinkle everything with the lemon zest.

Nutrition per serving

• kcal: 561
• Protein: 32 g · Fett/Fat: 32 g · Carbs: 34 g