Advertisement

Make this hearty spiced lentil and chickpea salad, then also check out our recipes for grilled halloumi salad and fatteh, a Middle Eastern chickpea and pitta salad.

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

DRESSING

  • 1 tbsp tahini
  • 3 tbsp natural yogurt
  • 2-3 tsp harissa
  • 1 tsp runny honey
  • ½ lemon
    juiced
  • ½ a clove garlic
    crushed

Nutrition: per serving

  • kcal487
    low
  • 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.

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement