Name: Halloumi with Lemony Lentils, Chickpeas and Beets Recipe
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Cuisine: Mediterranean
Ingredients: ½ cup cooked lentils; ½ cup canned chickpeas, rinsed; ½ cup roasted beetroot, diced; 1 tbsp olive oil; 1 tsp lemon juice; Salt and black pepper to taste; 4 oz halloumi cheese, sliced

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Introduction

This Halloumi with Lemony Lentils, Chickpeas, and Beets is a vibrant and satisfying dish perfect for a light lunch or dinner. Combining earthy lentils and beets with the salty richness of grilled halloumi creates a delicious balance of flavors and textures.

A close-up of a white bowl filled with several cooked lentils at the bottom, creating a soft, shiny brown layer. On top of the lentils, there are dark purple beet slices with visible stripes, adding a smooth texture and deep color. Above the beets, several thick, golden-brown grilled halloumi cheese pieces are placed, showing a crispy, slightly charred surface with a soft, white inside. The dish is sprinkled with chopped fresh green herbs, adding bright green bits that stand out on the warm colors below. The bowl sits on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup cooked lentils
½ cup canned chickpeas, rinsed
½ cup roasted beetroot, diced
1 tbsp olive oil
1 tsp lemon juice
Salt and black pepper to taste
4 oz halloumi cheese, sliced

Instructions

Step 1: In a large mixing bowl, combine the cooked lentils, rinsed chickpeas, and diced roasted beetroot.
Step 2: Add olive oil and lemon juice; season with salt and black pepper. Mix well to blend all flavors.
Step 3: Preheat a non-stick frying pan over medium heat. Cook the halloumi slices for about 2-3 minutes on each side until they turn golden brown.
Step 4: Serve the lentil, chickpea, and beet mixture topped with the grilled halloumi slices. Enjoy warm.

Tips & Variations

For extra freshness, garnish the dish with chopped fresh herbs like parsley or mint before serving.
If you prefer a creamier texture, stir in a spoonful of Greek yogurt when mixing the lentils and chickpeas.
Roast your own beets at home for a fresher flavor and control over seasoning.
You can substitute halloumi with grilled tofu for a vegan version.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat the halloumi separately in a pan to maintain its texture, and warm the lentil mixture gently in the microwave or on the stove.

How to Serve

A white bowl holds a layered dish with a base of small round brown lentils, glossy and softly piled across the bottom. On top of the lentils, there are thick wedges of deep purple beets with smooth, slightly shiny skin and visible natural patterns inside. Large rectangular pieces of golden-brown grilled halloumi cheese, with char marks and a slightly crispy texture, are scattered above the beets and lentils. The entire dish is sprinkled with chopped fresh green herbs that add a pop of color across the layers. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dry lentils instead of cooked lentils?

Yes, but be sure to cook the lentils fully before assembling the dish. Brown or green lentils work well and maintain their shape during cooking.

Is this recipe suitable for a vegan diet?

The original recipe uses halloumi, which is cheese and not vegan. To make it vegan, replace halloumi with grilled firm tofu or a plant-based cheese alternative.