Spiced lentil and chickpea salad with halloumi
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp olive oil
- 1 red onionhalved and sliced
- 200g cherry vine tomatoes
- 2 tsp harissa
- 250g pouch cooked beluga lentils
- ½ lemonjuiced
- 1 block halloumicut into ½cm slices
- 400g tin chickpeasdrained and rinsed
- a small bunch mintroughly torn
- a small bunch flat-leaf parsleyroughly torn
DRESSING
- 1 tbsp tahini
- 3 tbsp natural yogurt
- 2-3 tsp harissa
- 1 tsp runny honey
- ½ lemonjuiced
- ½ a clove garliccrushed
Nutrition:
- kcal487low
- fat25.3g
- saturates11.5g
- carbs31.2g
- sugars9.9g
- fibre9.9g
- protein28.5g
- salt1.9g
Method
step 1
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.
step 2
Whisk together all the dressing ingredients with enough water to make a drizzle-able consistency.
step 3
Fry the halloumi slices in batches in a dry non-stick pan until golden on both sides.
step 4
Toss the chickpeas and 1/2 the herbs into the lentil mixture.
step 5
Put on a platter or divide between plates and top with the dressing, the halloumi and the remaining herbs.
