Halloumi with Lemony Lentils, Chickpeas and Beets

A vibrant dish like Halloumi with Lemony Lentils, Chickpeas and Beets is perfect for any occasion, whether you are hosting a dinner party or enjoying a quiet meal at home. This recipe brilliantly combines the salty goodness of grilled halloumi with earthy beets and the refreshing zest of lemony lentils and chickpeas. Not only is it visually appealing, but it also offers a delightful mix of textures and flavors that are sure to satisfy your taste buds.

Why You’ll Love This Recipe

• Quick to Prepare: This dish can be ready in under 30 minutes, making it perfect for busy weeknights.
• Nutrient-Rich: Packed with protein from lentils and chickpeas, along with vitamins from beets, it’s wholesome.
• Flavor Explosion: The combination of grilled halloumi and zesty lemon elevates the dish to new heights.
• Versatile Serving Options: Enjoy it warm or at room temperature; it’s great for picnics or potlucks.
• Eye-Catching Presentation: The colorful ingredients make this dish as beautiful as it is delicious.

Tools and Preparation

To prepare your Halloumi with Lemony Lentils, Chickpeas and Beets, having the right tools on hand will make the process smoother. Gather your kitchen essentials to ensure you’re well-prepared for this delicious recipe.

Essential Tools and Equipment

• Non-stick grill pan
• Mixing bowl
• Measuring spoons
• Spatula

Importance of Each Tool

• Non-stick grill pan: Ensures even grilling of halloumi without sticking, giving you perfect slices every time.
• Mixing bowl: A spacious bowl allows you to easily combine all ingredients without mess.

Ingredients

For the Halloumi

• 4 oz halloumi cheese, sliced

For the Lentil Base

• cup cooked lentils
• cup canned chickpeas, rinsed
• cup diced roasted beetroot

For Dressing

• 1 tablespoon olive oil
• 1 teaspoon lemon juice
• Salt and pepper, to taste

How to Make Halloumi with Lemony Lentils, Chickpeas and Beets

Step 1: Mix Base

1. In a mixing bowl, combine the cooked lentils, rinsed chickpeas, and diced roasted beetroot.
2. Add the olive oil, lemon juice, salt, and pepper.
3. Toss gently until all ingredients are well coated.

Step 2: Grill Halloumi

1. Heat a non-stick grill pan over medium heat.
2. Place the halloumi slices in the pan.
3. Grill each slice until golden brown on both sides—about 2-3 minutes per side.

Step 3: Assemble and Serve

1. On a plate, scoop out the lentil mixture as a base.
2. Top generously with grilled halloumi slices.
3. Serve warm or allow to cool to room temperature before serving.

Enjoy your delightful plate of Halloumi with Lemony Lentils, Chickpeas and Beets, bursting with flavor and nutrition!

How to Serve Halloumi with Lemony Lentils, Chickpeas and Beets

Serving Halloumi with Lemony Lentils, Chickpeas and Beets is a delightful experience that showcases the vibrant colors and flavors of the dish. Here are some creative serving suggestions to enhance your meal.

On a Bed of Greens

• Serve the lentil mixture on a bed of fresh spinach or arugula for added crunch and nutrition.

As a Wrap

• Use whole-grain tortillas to wrap the grilled halloumi and lentil mix for a portable lunch option.

With a Yogurt Drizzle

• Top the dish with a dollop of dairy-free yogurt mixed with herbs for creaminess and extra flavor.

Garnished with Fresh Herbs

• Sprinkle chopped parsley or cilantro over the dish to add freshness and visual appeal.

Paired with Lemon Wedges

• Serve lemon wedges on the side for an extra pop of citrus when desired.

How to Perfect Halloumi with Lemony Lentils, Chickpeas and Beets

Perfecting this recipe can elevate your cooking game. Follow these simple tips for the best results.

• Choose Quality Halloumi: Opt for fresh halloumi cheese to ensure it grills well and has great flavor.

• Use Cooked Lentils: For convenience, use pre-cooked lentils, either canned or from a meal prep batch, to save time.

• Season Generously: Don’t skip on salt and pepper; they enhance the natural flavors of the ingredients.

• Experiment with Beets: Roasted beets work beautifully, but you can also try pickled beets for a tangy twist.

Best Side Dishes for Halloumi with Lemony Lentils, Chickpeas and Beets

To complement your Halloumi with Lemony Lentils, Chickpeas and Beets, consider these delicious side dishes that pair well together.

1. Quinoa Salad: A light quinoa salad mixed with cucumbers and cherry tomatoes adds freshness to your meal.

2. Grilled Vegetables: Seasonal grilled vegetables like zucchini or bell peppers bring additional texture and flavor.

3. Hummus Platter: A variety of hummus served with pita chips or veggie sticks offers a creamy contrast to the dish.

4. Roasted Sweet Potatoes: Sweet potatoes roasted until crispy provide a sweet balance alongside savory halloumi.

5. Tabbouleh: This refreshing salad made from bulgur wheat, parsley, and lemon adds brightness to your plate.

6. Cucumber Raita: A cooling cucumber raita made from dairy-free yogurt complements the spices in your main dish nicely.

Common Mistakes to Avoid

When preparing Halloumi with Lemony Lentils, Chickpeas and Beets, it’s easy to stumble into common pitfalls. Avoid these mistakes for the best results.

• Overcooking halloumi: Grilling halloumi too long can make it rubbery. Cook until golden brown on both sides for the right texture.
• Skipping seasoning: Neglecting to season the lentil mixture can lead to blandness. Always add salt, pepper, and fresh lemon juice for flavor.
• Using uncooked lentils: Starting with raw lentils will yield an inedible dish. Make sure to use pre-cooked or canned lentils for quick preparation.
• Ignoring the beets’ texture: Using hard or undercooked beets can ruin the dish’s balance. Ensure you use tender, roasted beetroot for a delightful bite.
• Not letting it rest: Serving immediately after cooking can prevent flavors from melding. Allow your dish to sit for a few minutes before serving.

Storage & Reheating Instructions

Refrigerator Storage

• item Store any leftovers in an airtight container.
• item Consume within 3 days for optimal freshness.

Freezing Halloumi with Lemony Lentils, Chickpeas and Beets

• item This dish can be frozen for up to 2 months.
• item Use freezer-safe containers or bags to prevent freezer burn.

Reheating Halloumi with Lemony Lentils, Chickpeas and Beets

• Oven: Preheat to 350°F (175°C) and heat in a covered dish for about 15-20 minutes.
• Microwave: Heat on medium power in short intervals, stirring occasionally until warmed through.
• Stovetop: Reheat in a pan over medium heat, adding a splash of water if necessary to keep it moist.

Frequently Asked Questions

If you have questions about making Halloumi with Lemony Lentils, Chickpeas and Beets, you’re not alone! Here are some common queries answered.

Can I substitute halloumi cheese?

Yes! If you can’t find halloumi, try using grilled feta or another firm cheese that holds its shape when cooked.

How do I enhance the flavor of my lentils?

Consider adding garlic powder or fresh herbs like parsley or cilantro to your lentil mixture for extra depth.

Is there a vegan alternative to halloumi?

For a vegan option, try marinated tofu slices that are grilled until crispy, mimicking the texture of halloumi.

Can I use dried chickpeas instead of canned ones?

Absolutely! Just ensure they are soaked and cooked thoroughly before using them in this recipe.

How long will leftovers last?

Halloumi with Lemony Lentils, Chickpeas and Beets will last up to 3 days in the refrigerator when stored properly.

Final Thoughts

Halloumi with Lemony Lentils, Chickpeas and Beets is a vibrant dish that combines exciting flavors and textures. It’s perfect for lunch or dinner and can be easily customized; try adding different vegetables or spices based on your preferences. Enjoy this hearty meal that’s as versatile as it is delicious!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Halloumi with Lemony Lentils, Chickpeas and Beets

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• Author: Dian
• Total Time: 25 minutes
• Yield: Serves 2

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Description

Indulge in the vibrant flavors of Halloumi with Lemony Lentils, Chickpeas and Beets—a delightful dish that brings together the salty richness of grilled halloumi with the earthy sweetness of roasted beets and the refreshing zest of lemony lentils and chickpeas. This wholesome meal is not only quick to prepare in under 30 minutes but also packed with protein and nutrients, making it perfect for busy weeknights or special gatherings. The colorful presentation adds to its charm, ensuring it stands out on any table. Enjoy it warm or at room temperature as a satisfying lunch or dinner option.

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Ingredients

Scale 1x2x3x

• 4 oz halloumi cheese, sliced
• 1 cup cooked lentils
• 1 cup canned chickpeas, rinsed
• 1 cup diced roasted beetroot
• 1 tablespoon olive oil
• 1 teaspoon lemon juice
• Salt and pepper, to taste

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Instructions

1. In a mixing bowl, combine cooked lentils, rinsed chickpeas, and diced roasted beetroot. Add olive oil, lemon juice, salt, and pepper; toss gently until well combined.
2. Heat a non-stick grill pan over medium heat. Grill halloumi slices for about 2-3 minutes on each side until golden brown.
3. Serve the lentil mixture on a plate as a base and top generously with grilled halloumi slices. Enjoy warm or allow to cool before serving.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main
• Method: Grilling
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 plate (approx. 350g)
• Calories: 420
• Sugar: 6g
• Sodium: 600mg
• Fat: 18g
• Saturated Fat: 7g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 12g
• Protein: 20g
• Cholesterol: 30mg