Halloumi with Lemony Lentils, Chickpeas and Beets

A vibrant dish, Halloumi with Lemony Lentils, Chickpeas and Beets is perfect for any occasion. This recipe showcases the salty goodness of grilled halloumi paired beautifully with earthy beets and bright, lemony lentils. It’s an easy-to-make meal that’s not only satisfying but also visually appealing, making it a great choice for gatherings or a simple weeknight dinner.

Why You’ll Love This Recipe

• Quick to Prepare: This dish comes together in just a few simple steps, perfect for busy weeknights.
• Flavorful Combination: The blend of salty halloumi, earthy beets, and zesty lemon creates a delightful flavor profile.
• Nutrient-Rich Ingredients: Packed with protein from lentils and chickpeas, it’s a wholesome option that keeps you full.
• Versatile Serving Options: Enjoy it warm or at room temperature, making it suitable for various dining settings.
• Eye-Catching Presentation: The vibrant colors make this dish as pleasing to the eyes as it is to the palate.

Tools and Preparation

To create your Halloumi with Lemony Lentils, Chickpeas and Beets, you’ll need a few essential tools. These will help streamline the cooking process and ensure you achieve fantastic results.

Essential Tools and Equipment

• Non-stick pan
• Mixing bowl
• Spatula
• Serving plates

Importance of Each Tool

• Non-stick pan: Ideal for grilling halloumi without sticking or burning.
• Mixing bowl: Perfect for combining all the ingredients without mess.
• Spatula: Useful for flipping the halloumi slices easily while grilling.

Ingredients

A vibrant, hearty dish that combines salty grilled halloumi with earthy beets and bright, lemony pulses—simple and satisfying!

Ingredients (Serves 2)

For the Halloumi

• 4 oz halloumi cheese, sliced

For the 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, canned chickpeas, and diced roasted beetroot.
2. Add the olive oil and lemon juice to the mixture.
3. Season with salt and pepper according to your taste preferences.
4. Toss gently until everything is well combined.

Step 2: Grill Halloumi

1. Heat a non-stick pan over medium heat.
2. Place the sliced halloumi in the pan once it’s hot.
3. Grill until golden brown on both sides, which should take about 2-3 minutes per side.

Step 3: Assemble and Serve

1. On serving plates, place a generous portion of the lentil mixture.
2. Top each plate with grilled halloumi slices.
3. 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 vibrant but also offers various ways to enjoy its unique flavors.

Pair with Fresh Greens

• Mixed Green Salad: A simple salad of arugula and spinach adds a peppery crunch that complements the dish.
• Cucumber and Tomato Salad: Refreshing cucumbers and juicy tomatoes provide a cool contrast to the warm halloumi.

Add a Crunchy Element

• Toasted Nuts: Chopped almonds or walnuts sprinkled on top can add a delightful crunch.
• Pita Chips: Serve with crispy pita chips for added texture and a fun dipping option.

Drizzle for Extra Flavor

• Balsamic Reduction: A sweet balsamic drizzle enhances the flavors of the lentils and beets.
• Herbed Yogurt Sauce: A dollop of yogurt mixed with herbs can balance the salty halloumi beautifully.

How to Perfect Halloumi with Lemony Lentils, Chickpeas and Beets

Perfecting this dish involves attention to detail in both preparation and presentation. With a few tips, you can make it even more delightful.

• Bold seasoning: Ensure you season each component well. The lentils and chickpeas should be flavorful on their own.
• Proper grilling: Grill the halloumi until it’s golden brown for the best texture and taste. Avoid overcooking it to maintain its firmness.
• Fresh ingredients: Use fresh beets instead of canned for a richer flavor. Roasting them brings out their natural sweetness.
• Balanced acidity: Adjust the lemon juice according to your taste preference. A little extra can brighten up the entire dish.

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

Complementing your main dish with side dishes can enhance the overall meal experience. Here are some excellent options to consider.

1. Quinoa Pilaf: A fluffy quinoa pilaf with herbs adds a nutty flavor that pairs well with lentils.
2. Roasted Vegetables: Seasonal roasted veggies bring additional color and nutrition to your plate.
3. Garlic Bread: Crunchy garlic bread is perfect for soaking up any juices left on your plate.
4. Sweet Potato Wedges: Crispy sweet potato wedges offer a lovely sweetness that balances the savory halloumi.
5. Tabbouleh Salad: This fresh parsley salad provides zesty brightness that complements the earthiness of lentils.
6. Mediterranean Couscous: Fluffy couscous mixed with olives and sun-dried tomatoes adds depth of flavor to your meal.

Common Mistakes to Avoid

When preparing Halloumi with Lemony Lentils, Chickpeas and Beets, it’s easy to make a few common errors that can impact the final dish. Here are some mistakes to watch out for:

• Skipping the soaking: Not soaking your lentils or chickpeas can lead to a gritty texture. Always soak them beforehand for better results.
• Overcooking halloumi: Grilling halloumi too long can make it rubbery. Keep an eye on it and grill until golden brown for the best flavor.
• Ignoring seasoning: Failing to season properly can result in bland flavors. Taste as you go and adjust salt and pepper accordingly.
• Using uncooked beets: Using raw beets can create an unpleasant crunch. Make sure your beets are roasted or cooked until tender before adding them.
• Not balancing acidity: Neglecting lemon juice can dull the dish’s brightness. Ensure you add enough lemon juice to enhance the flavors.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftovers in an airtight container for up to 3 days.
• Keep halloumi separate from lentils and chickpeas to maintain texture.

Freezing Halloumi with Lemony Lentils, Chickpeas and Beets

• Freeze the lentil mixture without halloumi for up to 2 months.
• Use freezer-safe containers or bags, ensuring all air is removed.

Reheating Halloumi with Lemony Lentils, Chickpeas and Beets

• Oven: Preheat to 350°F (175°C) and reheat in an oven-safe dish until warm throughout, about 15-20 minutes.
• Microwave: Heat in short intervals of 1-2 minutes, stirring in between until warmed through.
• Stovetop: Warm gently over medium heat in a skillet, stirring occasionally until heated.

Frequently Asked Questions

Here are some common questions about making Halloumi with Lemony Lentils, Chickpeas and Beets:

Can I use other cheeses instead of halloumi?

Yes! You can substitute feta or paneer if you prefer a different flavor profile.

How do I make this dish vegan?

To make this recipe vegan, simply omit the halloumi or use a plant-based cheese alternative.

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

This dish pairs well with a fresh green salad or crusty bread for a complete meal.

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

Store any leftovers in an airtight container in the refrigerator for up to three days.

Final Thoughts

Halloumi with Lemony Lentils, Chickpeas and Beets is a vibrant dish that combines salty grilled cheese with earthy vegetables for a delightful meal. It’s not only delicious but also versatile; feel free to customize by adding your favorite herbs or spices. Give this recipe a try—you’ll love its bright flavors!