Inspired by Middle Eastern flavors, this hearty salad layers spicy lentils and chickpeas with crisped halloumi and a creamy tahini yogurt drizzle. It’s a great make-ahead vegetarian meal, perfect for casual gatherings or meal prep.
2 tbsp olive oil
1 red onion, halved and sliced
200g cherry vine tomatoes
2 tsp harissa
250g cooked beluga lentils
½ lemon, juiced
1 block halloumi, sliced ½ cm thick
400g can chickpeas, rinsed
Small bunch mint, torn
Small bunch flat-leaf parsley, torn
Dressing:
1 tbsp tahini
3 tbsp natural yogurt
2-3 tsp harissa
1 tsp runny honey
½ lemon, juiced
½ clove garlic, crushed
Directions:
1 Heat olive oil in a pan, cook onion until soft. Add tomatoes and cook until they begin to break down. Stir in harissa, lentils, and lemon juice. Cook 1 minute. Season and let cool.
2 Whisk all dressing ingredients with water until drizzle-able.
3 Fry halloumi in a dry non-stick pan until golden.
4 Toss chickpeas and half the herbs with the lentils.
5 Plate the salad, drizzle dressing, top with halloumi and remaining herbs.
Prep Time: 40 mins
Kcal: ~450 per serving