Halloumi with Lemony Lentils, Chickpeas and Beets

A dish that shines with flavor and color, Halloumi with Lemony Lentils, Chickpeas and Beets is perfect for any occasion. This recipe combines the salty richness of grilled halloumi with the earthy sweetness of beets and the bright notes of lemony lentils and chickpeas. Ideal for a cozy dinner or a vibrant lunch, this dish stands out for its simplicity and satisfying taste.

Why You’ll Love This Recipe

• Quick to Prepare: This dish comes together in no time, making it perfect for weeknight dinners.
• Nutritious and Wholesome: Packed with protein from lentils and chickpeas, it’s a filling meal that nourishes.
• Vibrant Presentation: The contrast of colors—from golden halloumi to deep red beets—makes it visually appealing.
• Versatile Serving Options: Enjoy it warm or at room temperature; it’s great as a main or side dish.
• Easy to Customize: Feel free to add more veggies or swap in your favorite beans for variety.

Tools and Preparation

To create this delightful dish, you’ll need some essential tools. Having the right equipment makes cooking easier and more enjoyable.

Essential Tools and Equipment

• Non-stick grill pan or skillet
• Mixing bowl
• Cutting board
• Sharp knife

Importance of Each Tool

• Non-stick grill pan or skillet: Ensures that the halloumi grills beautifully without sticking, providing an even browning.
• Mixing bowl: A spacious bowl helps to combine your lentils, chickpeas, and beets thoroughly without making a mess.
• Cutting board: Offers a stable surface for chopping ingredients safely and efficiently.
• Sharp knife: Ensures clean cuts when slicing halloumi and dicing vegetables.

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 Lentil Mixture

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

In a bowl, combine lentils, chickpeas, and beets. Add olive oil, lemon juice, salt, and pepper. Toss gently until all ingredients are well coated.

Step 2: Grill Halloumi

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

Step 3: Assemble and Serve

Plate the lentil mixture evenly between two plates. Top each serving with grilled halloumi slices. Serve warm or at room temperature for a delightful meal experience.

How to Serve Halloumi with Lemony Lentils, Chickpeas and Beets

This dish is not only colorful but also packed with flavor and nutrition. Serving it creatively can enhance your dining experience.

On a Bed of Greens

• Use fresh spinach or arugula as a base. The greens add a peppery flavor that complements the dish.

With Crusty Bread

• Pair with warm, crusty bread. It’s perfect for scooping up the lentils and chickpeas, making every bite enjoyable.

As Part of a Mezze Platter

• Include this dish in a mezze platter. Add hummus, olives, and roasted vegetables for a delightful sharing experience.

Topped with Fresh Herbs

• Add chopped parsley or cilantro on top for an added burst of freshness and color.

How to Perfect Halloumi with Lemony Lentils, Chickpeas and Beets

Perfecting this dish involves attention to detail and technique. Here are some tips to ensure success.

• Choose Quality Halloumi: Look for firm halloumi that has a good texture. This will grill better and hold its shape without falling apart.

• Preheat Your Pan: Ensure the pan is hot before grilling the halloumi. This helps achieve that perfect golden crust quickly.

• Drain Canned Chickpeas: Rinse and drain your canned chickpeas thoroughly. This removes excess sodium and enhances the overall taste.

• Use Fresh Lemon Juice: Freshly squeezed lemon juice adds vibrant flavor compared to bottled alternatives. It brightens up the entire dish.

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

Pairing side dishes can elevate your meal even further. Here are some great options to consider.

1. Cucumber Salad: A refreshing salad made with diced cucumbers, tomatoes, and a light vinaigrette complements the hearty flavors beautifully.

2. Roasted Vegetables: Seasonal roasted vegetables like zucchini or bell peppers add color and sweetness to your plate.

3. Quinoa Pilaf: A fluffy quinoa pilaf mixed with herbs provides a nutty backdrop that works well with the lentils.

4. Grilled Asparagus: Lightly seasoned grilled asparagus adds a touch of elegance to your meal while keeping it healthy.

5. Tabbouleh: This parsley-based salad brings freshness and texture that contrasts nicely with the creamy halloumi.

6. Sweet Potato Wedges: Crispy sweet potato wedges offer a satisfying crunch and sweetness that pairs perfectly with savory elements.

7. Rice Pilaf: Fluffy rice pilaf cooked in vegetable broth enhances flavors without overwhelming them, making it an ideal side.

8. Spicy Roasted Cauliflower: Roasting cauliflower with spices gives it depth and pairs well with the other ingredients in the main dish.

Common Mistakes to Avoid

When making Halloumi with Lemony Lentils, Chickpeas and Beets, avoid these common mistakes for the best results.

• Using raw lentils: Always use cooked lentils as they’re softer and ready to mix. Raw lentils will not work well in this dish.
• Overcooking halloumi: Grill halloumi just until golden brown. Overcooking can make it rubbery and tough.
• Skipping seasoning: Don’t forget to add salt and pepper! These simple seasonings bring out the flavors of the dish.
• Forgetting about acidity: Lemon juice adds brightness. Skipping it may create a flat-tasting meal.
• Not balancing textures: Ensure you have a mix of textures by using both creamy lentils and crunchy beets. This makes every bite satisfying.

Storage & Reheating Instructions

Refrigerator Storage

• • Duration: Store in the refrigerator for up to 3 days.
• • Containers: Use an airtight container to maintain freshness.

Freezing Halloumi with Lemony Lentils, Chickpeas and Beets

• • Duration: This dish can be frozen for up to 2 months.
• • Containers: Use freezer-safe containers or bags, removing as much air as possible.

Reheating Halloumi with Lemony Lentils, Chickpeas and Beets

• Oven: Preheat the oven to 350°F (175°C) and place the dish in for about 10-15 minutes until heated through.
• Microwave: Heat in short intervals (30 seconds), stirring in between until warm.
• Stovetop: Warm over medium heat in a pan, adding a splash of water if needed to prevent sticking.

Frequently Asked Questions

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

Can I substitute halloumi cheese?

You can use other cheese options like feta or goat cheese if you prefer a different flavor profile.

How do I make this recipe vegan-friendly?

To make it vegan, simply omit the halloumi cheese or replace it with a plant-based cheese alternative.

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

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

How do I add more protein to this dish?

Consider adding cooked chicken or turkey for extra protein while maintaining balance with the lentils and chickpeas.

Final Thoughts

Halloumi with Lemony Lentils, Chickpeas and Beets is a vibrant, hearty dish that satisfies both taste and nutrition. With its salty grilled halloumi paired alongside earthy beets and bright pulses, it’s perfect for any meal. Feel free to customize it by adding your favorite vegetables or spices!