LEMON LENTIL SALAD

Name: LEMON LENTIL SALAD
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian, Middle Eastern
Ingredients: 120g canned brown lentils, drained and rinsed; 100g canned chickpeas, drained and rinsed; 50g haloumi cheese, sliced into strips; ½ small (40g) beetroot, peeled and grated; ½ medium carrot, peeled and grated; 1 radish, finely sliced; Handful of fresh parsley, roughly chopped; 1 teaspoon olive oil; 2 teaspoons lemon juice; 1 teaspoon apple cider vinegar; 1 teaspoon maple syrup; ½ teaspoon lemon zest; 1 garlic clove, crushed; ½ teaspoon Dijon mustard; Salt and pepper

3 steps

Prep:10minCook:10min

If you can’t find haloumi, swap for feta

Updated at: Thu, 17 Aug 2023 12:31:53 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories417.3 kcal (21%)

Total Fat21.8 g (31%)

Carbs37.2 g (14%)

Sugars12.9 g (14%)

Protein21.8 g (44%)

Sodium2133.6 mg (107%)

Fiber13 g (46%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

Salad

120gcanned brown lentils

drained and rinsed

100gcanned chickpeas

drained and rinsed

50ghaloumi cheese

sliced into strips

40gbeetroot

small, peeled and grated

0.5carrot

medium, peeled and grated

Dressing

1 teaspoonolive oil

2 teaspoonslemon juice

1 teaspoonapple cider vinegar

1 teaspoonmaple syrup

½ teaspoonlemon zest

1garlic clove

crushed

½ teaspoondijon mustard

salt

pepper

Instructions

Step 1

1. Heat a small frypan over medium heat, add brown lentils and chickpeas and sauté for 1 to 2 minutes, or until warmed through. Make space in the pan, add the haloumi and fry until golden, about 2 to 3 minutes on each side. Remove from the heat.

Step 2

2. Transfer the warmed chickpeas and lentils to a serving bowl and add the beetroot, carrot, radish and parsley.

Step 3

3. In a small bowl, whisk together the dressing ingredients. Pour the dressing over the salad and toss to combine. Serve salad topped with haloumi.