A great storecupboard salad, topped with golden brown halloumi and quick, homemade pickled red onion
Prep:15 mins
Serves 4
200g puy lentils2 lemons1 red onion, finely sliced3 tbsp extra virgin olive oil3 tbsp capers, very roughly chopped400g can chickpeas, drained and rinsed250g cooked beetroot, cut into matchsticks½ small pack parsley, roughly chopped250g pack halloumi, cut into 8 slices
STEP 1Cook 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 2Finely 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 3Heat 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.
