Spiced Lentil and Chickpea Salad with Halloumi

Came across this gem of a recipe by @olivemagazine and couldn’t resist making it (and sharing with you guys!)

Came across this gem of a recipe by @olivemagazine and couldn’t resist making it (and sharing with you guys!) Let me know if you make it and what you think!

Spiced lentil and chickpea salad with Halloumi

Came across this gem of a recipe by @olivemagazine and couldn't resist making it (and sharing with you guys!)
Calories Per Serve 487kcal
Makes 4

Ingredients

  • 2 tbsp olive oil
  • 1 red onion, halved and sliced
  • 200g cherry vine tomatoes
  • 2 tsp harissa
  • 250g cooked beluga lentils
  • 1/2 lemon, juiced
  • 1 block halloumi, cut into ½cm slices
  • 400g tin chickpeas, drained and rinsed
  • a small bunch of mint, roughly torn
  • a small bunch of flat-leaf parsley, roughly torn

Dressing

  • 1 tbsp tahini
  • 3 tbsp natural yogurt
  • 2-3 tsp harissa
  • 1 tsp runny honey (optional)
  • 1/2 lemon, juiced
  • 1/2 garlic clove, crushed

Method

  • Heat the olive oil in a pan and cook the onion until soft. Stir in the tomatoes and cook until they are just starting to break down and burst open. Stir in the harissa, lentils and lemon juice, cook for a minute then season well and cool.

  • Whisk together all the dressing ingredients with enough water to make a drizzle-able consistency.

  • Fry the halloumi slices in batches in a dry non-stick pan until golden on both sides.

  • Toss the chickpeas and 1/2 the herbs into the lentil mixture.

  • Put on a platter or divide between plates and top with the dressing, the halloumi and the remaining herbs.

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