Halloumi with Lemony Lentils, Chickpeas and Beets

Halloumi with Lemony Lentils, Chickpeas and Beets is a delightful dish that brings together the savory flavors of grilled halloumi and the freshness of lemony lentils. This vibrant meal is perfect for lunch, dinner, or even as a hearty side at gatherings. The combination of earthy beets, protein-packed chickpeas, and zesty ingredients creates a satisfying experience for your taste buds. Enjoy it warm or at room temperature, making it versatile for various occasions.

Why You’ll Love This Recipe

• Easy to Prepare: This dish comes together quickly, making it ideal for busy weeknights.
• Nutritious Ingredients: Packed with plant-based proteins and vitamins, it’s both healthy and filling.
• Bursting with Flavor: The combination of salty halloumi and zesty lemon elevates the overall taste.
• Versatile Dish: Serve it as a main course or a side dish; it’s suitable for any meal.
• Beautiful Presentation: The colorful ingredients make this dish visually appealing and impressive for guests.

Tools and Preparation

Before you start cooking, gather the essential tools to ensure a smooth cooking process.

Essential Tools and Equipment

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

Importance of Each Tool

• Non-stick pan: Ensures the halloumi cooks evenly without sticking, creating a perfect golden crust.
• Mixing bowl: Ideal for easily combining ingredients without making a mess.
• Spatula: Helps flip the halloumi slices gently without breaking them.
• Measuring spoons: Ensure accurate measurements for oil and lemon juice to balance the flavors perfectly.

Ingredients

For the Halloumi

• 4 oz halloumi cheese, sliced

For the Lentil Mixture

• 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

For Garnish

• 2 tablespoons fresh parsley, finely chopped

How to Make Halloumi with Lemony Lentils, Chickpeas and Beets

Step 1: Mix Base

In a bowl, combine lentils, chickpeas, and beets. Add olive oil, lemon juice, salt, and pepper. Toss gently until everything is well combined.

Step 2: Grill Halloumi

Heat a non-stick pan over medium heat. Grill halloumi slices until golden brown on both sides. This usually takes about 2-3 minutes per side.

Step 3: Assemble and Serve

Plate the lentil mixture onto serving dishes. Top each plate with grilled halloumi slices. Serve warm or at room temperature for an enjoyable meal experience.

How to Serve Halloumi with Lemony Lentils, Chickpeas and Beets

Serving Halloumi with Lemony Lentils, Chickpeas and Beets can elevate your dining experience. This dish is not only colorful but also packed with flavors that complement each other beautifully.

On a Bed of Greens

• Fresh Spinach: Serve the mixture on a bed of fresh spinach for added crunch and nutrition.
• Mixed Greens: Use a blend of arugula and kale for a robust flavor profile that pairs well with the salty halloumi.

With Grains

• Quinoa: Place the lentil and chickpea mix over quinoa to enhance the dish’s protein content.
• Brown Rice: A hearty base of brown rice adds fiber and makes the meal more filling.

Topped with Extras

• Avocado Slices: Creamy avocado slices add richness and balance to the dish’s flavors.
• Pine Nuts: Toasted pine nuts sprinkled on top provide a delightful crunch.

Accompanied by Dips

• Hummus: Serve with a side of hummus for an extra layer of flavor.
• Tzatziki Sauce: The coolness of tzatziki complements the warmth of grilled halloumi wonderfully.

How to Perfect Halloumi with Lemony Lentils, Chickpeas and Beets

Perfecting this dish requires attention to detail. Here are some helpful tips you can use.

• Bold seasoning: Don’t shy away from seasoning your lentil mixture well. Adjust salt and pepper to enhance all flavors.
• Fresh ingredients: Use fresh lemons for juice; it brightens up the dish compared to bottled options.
• Grill at high heat: Ensure your pan is hot before grilling halloumi. This helps achieve that perfect golden crust.
• Add herbs: Consider adding fresh herbs like parsley or cilantro for added freshness and flavor complexity.
• Serve immediately: Enjoy this dish warm for the best taste experience, as halloumi is best when freshly grilled.
• Experiment with veggies: Feel free to add other roasted vegetables like zucchini or bell peppers for more variety in texture and taste.

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

Pairing sides with Halloumi with Lemony Lentils, Chickpeas and Beets can enhance its vibrant flavors. Here are some excellent side dishes to consider.

1. Roasted Vegetables: Seasonal roasted vegetables like carrots or Brussels sprouts offer a sweet contrast.
2. Couscous Salad: A light couscous salad mixed with cherry tomatoes adds freshness and color.
3. Chickpea Salad: A simple chickpea salad dressed in lemon vinaigrette complements the main dish nicely.
4. Pita Bread: Warm pita bread serves as an excellent vehicle for savoring every bit of this hearty meal.
5. Greek Yogurt Dip: A tangy Greek yogurt dip can provide a cooling effect against the warmth of grilled halloumi.
6. Stuffed Peppers: Bell peppers stuffed with grains or cheese make for an attractive side option that’s also nutritious.

Common Mistakes to Avoid

When making Halloumi with Lemony Lentils, Chickpeas and Beets, it’s easy to overlook a few key steps. Here are some common mistakes to watch out for:

• Skipping the seasoning: Failing to season your lentil mixture can lead to bland flavors. Always add salt and pepper to enhance the dish’s taste.
• Overcooking halloumi: Grilling halloumi for too long can make it tough. Cook until golden brown on both sides for the best texture.
• Ignoring ingredient quality: Using subpar ingredients can affect the overall flavor. Opt for fresh beets and quality lentils for a vibrant dish.
• Not letting it rest: Serving immediately can result in a lack of flavor melding. Allow the dish to sit for a few minutes before serving to enhance its taste.
• Neglecting presentation: A well-plated dish is more appetizing. Take time to arrange your lentils and halloumi attractively on the plate.

Refrigerator Storage

• Store in an airtight container.
• Keep in the fridge for up to 3 days.

Freezing Halloumi with Lemony Lentils, Chickpeas and Beets

• Place in freezer-safe containers or bags.
• Freeze for up to 2 months for optimal freshness.

Reheating Halloumi with Lemony Lentils, Chickpeas and Beets

• Oven: Preheat to 350°F (175°C) and heat covered for about 15 minutes.
• Microwave: Heat on medium power for 1-2 minutes, checking frequently.
• Stovetop: Warm over low heat in a non-stick pan until heated through, stirring occasionally.

Frequently Asked Questions

Can I use different beans instead of chickpeas?

You can substitute chickpeas with other beans like black beans or kidney beans. This will alter the flavor but still keep the dish hearty.

What can I serve with Halloumi with Lemony Lentils, Chickpeas and Beets?

This dish pairs well with a simple green salad or crusty bread. You can also serve it alongside grilled vegetables for added nutrition.

How do I store leftover Halloumi with Lemony Lentils, Chickpeas and Beets?

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze them for longer storage.

Can I make this recipe vegan?

To make this recipe vegan, simply omit the halloumi or replace it with a plant-based cheese alternative that melts well.

Final Thoughts

Halloumi with Lemony Lentils, Chickpeas and Beets is not only vibrant and hearty but also versatile enough to customize according to your preferences. Whether you want to add different vegetables or try various spices, this recipe encourages creativity. Give it a try and enjoy its delightful flavors!

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Halloumi with Lemony Lentils, Chickpeas and Beets

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• Author: Vanessa
• Total Time: 20 minutes
• Yield: Serves 2

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Description

Halloumi with Lemony Lentils, Chickpeas, and Beets is a colorful and satisfying dish that harmoniously blends the savory notes of grilled halloumi cheese with the refreshing tang of lemony lentils. This meal is not only visually appealing but also packed with protein and nutrients from chickpeas and earthy beets, making it perfect for lunch or dinner. Whether served warm or at room temperature, this dish is versatile enough to shine as a main course or a hearty side at gatherings. Quick to prepare yet bursting with flavor, it promises to delight your taste buds and impress your guests.

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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
• 2 tablespoons fresh parsley, finely chopped

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Instructions

1. In a mixing bowl, combine cooked lentils, chickpeas, and diced beets. Drizzle in olive oil and lemon juice; season with salt and pepper. Toss gently until well mixed.
2. Heat a non-stick pan over medium heat. Grill halloumi slices for 2-3 minutes on each side until golden brown.
3. Serve by plating the lentil mixture first, then topping with grilled halloumi. Enjoy warm or at room temperature.

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

Nutrition

• Serving Size: 1 plate (approximately 300g)
• Calories: 380
• Sugar: 5g
• Sodium: 500mg
• Fat: 14g
• Saturated Fat: 6g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 15g
• Protein: 18g
• Cholesterol: 20mg