This is a salad my brother made a few weeks ago for lunch and I had been meaning to get round to sharing it with you. It is very good. Halloumi, beetroot lentils and parsley is a particularly good combination and with the lightly pickled onion and the zestyness of the lemon it becomes something quite special.
Beetroot, Lentil, Halloumi and Parsley Salad
200g Puy lentils
1 red onion, finely sliced
3 tbsp extra virgin olive oil
400g can chickpeas, drained and rinsed
250g beetroot, roast, peeled and chopped into chunks
1 bunch parsley, roughly chopped
250g pack halloumi, cut into 8 slices
To roast beetroot, scrub and wrap individually in tinfoil. Roast in the oven at 180C for about 45 minutes until a skewer inserts easily. Leave wrapped up until cool. Unwrap and slip off the skins with your hands.
Cook the lentils in a pan of boiling water for 20-25 mins or until just done. Meanwhile, squeeze the juice from one lemon into a bowl. Add the onion and scrunch together with a pinch of salt to pickle slightly. Set aside.
Finely zest the remaining lemon and set aside for the halloumi. Squeeze the juice from half of it into a jam jar or jug. Add the oil with a pinch of salt and freshly ground black pepper– shake well and set aside. When the lentils are ready, drain and tip into a large serving bowl with the chickpeas. Toss with the dressing straight away, then toss through the beets, parsley and drained pickled onions.
Heat a frying pan over a medium heat and fry the halloumi for 1-2 mins each side or until golden brown. Toss with the lemon zest, then place on top of your salad to serve.