Halloumi on Lentil-Chickpea-Beet Salad

Ingredients

• 200 g Pardina lentils
• 1 Red Onion
• Salt
• organic lemon
• 5 tbsp olive oil
• Pepper
• 3 tbsp small capers (jar; about 15 g)
• 265 g chickpeas (canned; drained weight)
• 250 g beetroot (pre-cooked, vacuum-packed)
• a handful parsley (about 5 g)
• 250 g Halloumi cheese

Instructions

1. 1.

   Rinse lentils and cook in boiling water for 30–40 minutes until tender. Drain and cool.

2. 2.

   Meanwhile peel the onion, cut into fine strips or cubes, and mix with a pinch of salt.

3. 3.

   Zest the lemon, grate dry, strip zest finely, halve the lemon and juice it. For the dressing whisk lemon juice with 4 tbsp oil, salt, pepper and capers.

4. 4.

   Drain chickpeas and rinse. Slice beetroot thinly. Wash parsley, pat dry and finely chop leaves. Cut halloumi into 8 slices. Heat remaining oil in a pan. Fry halloumi for 5 minutes on each side over medium heat until golden brown.

5. 5.

   Combine lentils with chickpeas, onion, parsley, beetroot and dressing in a bowl. Arrange salad on a plate. Place fried halloumi on top and sprinkle with lemon zest.