Check out our warm salad recipe with spicy lentils, golden halloumi and chickpeas. This simple veggie salad is low in calories and on the table in 40 minutes
Ingredients
olive oil 2 tbsp
red onion 1, halved and sliced
cherry vine tomatoes 200g
harissa 2 tsp
cooked beluga lentils 250g pouch
lemon ½, juiced
halloumi 1 block, cut into ½cm slices
chickpeas 400g tin, drained and rinsed
mint a small bunch, roughly torn
flat-leaf parsley a small bunch, roughly torn
DRESSING
tahini 1 tbsp
natural yogurt 3 tbsp
harissa 2-3 tsp
runny honey 1 tsp
lemon ½, juiced
garlic ½ a clove, crushed
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.