What I love about Halloumi is that it’s a very versatile bit of fromage and goes well with many flavours as well as the fact that it’s squeaky and sounds awesome when you eat it. Yeah, I’m only old physically.
This salad mixes textures and flavours and has to be tried.
You could use beetroot from a jar but that’s usually been soaked in vinegar and will overpower the dish so it’s best to just get a small beetroot and boil this from fresh. It doesn’t take too long and it’s far tastier.
Cook the lentils first in a pan of boiling water for 20-25 mins or until just done. Drain them and add into a large bowl with the chickpeas
Squeeze the juice from one lemon into a bowl and then add the onion and roughly mix together with a pinch of salt and leave to one side for 30 minutes
For the dressing, squeeze the juice from the last lemon into a bowl and add the oil with the capers and stir well until all combined
Before serving, give the dressing another quick mix and pour into the bowl with the lentils and chickpeas. Drain the lightly pickled onions and add into the lentil bowl with the beetroot. Combine and decorate a platter with the lentil, chickpea, onion and beetroot mix
Heat a frying pan over a medium heat and fry the halloumi for 1-2 mins each side or until golden brown. Scatter over some lemon zest and then place on top of the salad.