Chickpea, lentil and beetroot with haloumi and rocket

Ingredients

  • 1 cup puy lentils, cooked with half tspn veg stock and half tspn salt
  • 1 tin chickpeas drained
  • three small beetroots or two large ones, with stalks, leaves and skins removed
  • 1 cucumber, cut into quarters lengthwise and then sliced thickly for good chunks
  • haloumi
  • half bag of rocket (2 large handfuls)
  • parsley (plus mint plus other green herbs if you like)
  • salt and pepper

Dressing

  • 2 tbs good olive oil
  • 1 tbsp white balsamic
  • 2 tspn mirin or verjuice
  • lemon juice to taste

Winter variant - replace cucumbers with brocolli steamed green beans

Method

  1. Prepare lentils in stockpot with stock and salt ahead of time (40 mins)
  2. Slice haloumi into thick slices and dry fry in non-stick pan until golden both sides, put aside
  3. Slice beetroots into thick slices and fry in a little neutral oil until slighty scorched both sides to seal in juice, salt a little and put aside
  4. Into a bowl place chickpeas, cooked lentils, green herbs and rocket, mix and season
  5. Add dressing and then cucumbers, mix gently, check seasoning and dressing
  6. serve in bowls and top with slices of broken haloumi and beetroot