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🥗 Hearty Salad of Lentils and Chickpeas with Grilled Halloumi

552 kcal · 30 min · 4 servings

Ingredients

• 150 g beluga lentils
• 1 red onion
• 200 g cherry tomatoes
• 400 g chickpeas (can; drained weight)
• 5 sprigs mint
• 3 sprigs parsley
• 200 g halloumi cheese
• 3 tbsp olive oil
• 2 tsp harissa paste
• 1 pinch ground cumin
• 4 tbsp lemon juice
• salt
• pepper
• 1 clove garlic
• 2 tbsp crème fraîche
• 2 tbsp Greek yogurt
• 1 tbsp tahini (sesame paste)
• 1 tsp sweet paprika powder

Instructions

1. 1. Put the lentils into a bowl.
2. 2. Pour double the amount of boiling water over them.
3. 3. Let the lentils cook until soft for 20 to 25 minutes.
4. 4. Remove the pan from the heat.
5. 5. Drain the cooking water.
6. 6. Rinse the lentils briefly with cold water.
7. 7. Let the lentils cool down completely.
8. 8. Peel the onion.
9. 9. Cut the onion in half.
10. 10. Slice the onion into thin strips.
11. 11. Wash the cherry tomatoes.
12. 12. Pat the tomatoes dry.
13. 13. Rinse the chickpeas.
14. 14. Let the chickpeas drain.
15. 15. Wash the herbs.
16. 16. Shake the herbs dry.
17. 17. Pick off the herb leaves.
18. 18. Slice the halloumi.
19. 19. Heat 2 tablespoons of oil in a pan.
20. 20. Sauté the onion strips for 4 minutes over medium heat.
21. 21. Add the tomatoes.
22. 22. Cook the tomatoes for another 2 minutes.
23. 23. Stir in the cooled lentils.
24. 24. Add 1 teaspoon of harissa paste.
25. 25. Add cumin.
26. 26. Add 2 tablespoons of lemon juice.
27. 27. Let everything simmer for another 1 to 2 minutes over low heat.
28. 28. Mix in the chickpeas.
29. 29. Add half of the herb leaves.
30. 30. Season the mixture with salt and pepper.
31. 31. Set the pan aside.
32. 32. Heat the remaining oil in a non-stick pan.
33. 33. Fry the halloumi slices for 5 minutes over medium heat.
34. 34. Turn the slices once to brown both sides.
35. 35. Peel the garlic.
36. 36. Chop the garlic finely.
37. 37. Stir crème fraîche, yogurt, and tahini into a smooth sauce.
38. 38. Stir the chopped garlic into the sauce.
39. 39. Season the sauce with the remaining harissa paste.
40. 40. Add paprika powder.
41. 41. Season the sauce with salt and pepper.
42. 42. Arrange the lukewarm salad on a plate.
43. 43. Top with the fried halloumi.
44. 44. Garnish with the remaining herb leaves.
45. 45. Drizzle everything with the sauce.

Nutrition per serving

• kcal: 552
• Protein: 30 g · Fett/Fat: 29 g · Carbs: 41 g