• Francesca Melman

Beetroot, Lentil, Halloumi and Parsley Salad

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 zestyness of the lemon and lightly pickled onion, it becomes something quite special.



Beetroot, Lentil, Halloumi and Parsley Salad

200g Puy lentils

2 lemons

1 red onion, finely sliced

3 tbsp extra virgin olive oil

3 tbsp capers, very roughly chopped

400g can chickpeas, drained and rinsed

250g cooked beetroot, cut into chunks

1 bunch parsley, roughly chopped

250g pack halloumi, cut into 8 slices


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 seasoning and the capers – 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, pickled onions and their juice.

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.