This lentil salad looks and tastes bright. Earthy lentils, salty cheese, tangy lemon, all tied together, makes this Mediterranean lentil salad recipe an absolute knockout. If you’ve tired of your usual salads, I can promise that this one is astonishingly tasty.
INGREDIENTS: Serves 3
150g halloumi, sliced
200g cooked lentils
200g chickpeas, drained
200g cooked beetroot, diced
1 lemon, juiced and zested
2 tablespoons olive oil
1 garlic clove, minced
1 teaspoon ground cumin
Salt & black pepper, to taste
Fresh parsley, finely chopped
METHOD
Heat 1 tablespoon olive oil in a pan and cook the halloumi until golden on both sides.
Heat the remaining olive oil in the same pan and cook the garlic for 1 min until fragrant.
Stir in the lentils, chickpeas, beetroot and cumin and cook for 4–5 mins.
Mix in the lemon juice and zest and season with salt and black pepper.
Spoon the lentil mixture onto serving plates.
Top with the grilled halloumi.
Finish with the fresh parsley before serving.
Original Recipe BBC Good Food
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