Ingredients
Scale
- ½ cup cooked lentils
- ½ cup canned chickpeas, rinsed
- ½ cup roasted beetroot, diced
- 4 oz halloumi cheese, sliced
- 1 tbsp olive oil
- 1 tsp lemon juice
- Salt and black pepper to taste
Instructions
- In a large mixing bowl, combine cooked lentils, rinsed chickpeas, and diced roasted beetroot. Drizzle with olive oil and lemon juice; season with salt and pepper. Mix well.
- Heat a non-stick frying pan over medium heat. Add halloumi slices and cook for 2-3 minutes on each side until golden brown.
- Plate the lentil-chickpea-beet mixture and top with grilled halloumi. Optionally drizzle remaining dressing over the dish before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 450
- Sugar: 5g
- Sodium: 610mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 23g
- Cholesterol: 40mg