Ingredients
Scale
- ½ cup cooked lentils
- ½ cup canned chickpeas, rinsed
- ½ cup roasted beetroot, diced
- 1 tbsp olive oil
- 1 tsp lemon juice
- Salt and black pepper to taste
- 4 oz halloumi cheese, sliced
Instructions
- In a large mixing bowl, combine cooked lentils, chickpeas, and diced roasted beetroot. Add olive oil and lemon juice; season with salt and pepper. Stir well.
- Preheat a non-stick frying pan over medium heat. Place halloumi slices in the pan and cook for 2-3 minutes per side until golden brown.
- Serve the lentil-chickpea-beet mixture on plates and top with grilled halloumi. Drizzle any remaining dressing over the top.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate (250g)
- Calories: 420
- Sugar: 5g
- Sodium: 460mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 12g
- Protein: 23g
- Cholesterol: 30mg