Lentil Chickpea Salad with Halloumi

Ingredients

• 150 g Beluga lentils
• 1 Red Onion
• 200 g Cherry tomatoes
• 400 g canned chickpeas (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 Garlic clove
• 2 tbsp crème fraîche
• 2 tbsp Greek yogurt
• 1 tbsp tahini (sesame paste)
• 1 tsp Sweet paprika powder

Instructions

1. 1.

   Cook lentils in twice the amount of boiling water for 20–25 minutes. Then drain, rinse with cold water and let cool.

2. 2.

   Meanwhile peel and halve the onion, slicing it into thin strips. Wash cherry tomatoes and pat dry. Rinse chickpeas and drain. Wash herbs, shake off excess moisture and pluck leaves from stems. Slice halloumi into rounds.

3. 3.

   Heat 2 tbsp oil in a pan and sauté onion strips for 4 minutes over medium heat. Add tomatoes and cook for 2 more minutes. Then stir in lentils, 1 tsp harissa, cumin and 2 tbsp lemon juice; let simmer for another 1–2 minutes over low heat. Mix in chickpeas and half of the herb leaves, season with salt and pepper, and set aside.

4. 4.

   Heat remaining oil in a non‑stick pan. Fry halloumi slices for 5 minutes over medium heat until golden brown on both sides.

5. 5.

   For the dressing, peel and finely chop garlic. Whisk crème fraîche, yogurt, tahini and garlic together. Season with leftover harissa paste, paprika, salt and pepper. Arrange the warm salad on a plate, top with fried halloumi, garnish with remaining herb leaves and drizzle with dressing.