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Lentil and chickpea bowl with haloumi
Lentil and chickpea bowl with haloumi
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Hearty lentil, chickpea, and haloumi salad bowl bursting with flavor, perfect for meat lovers.
Ingredients:
  • 2 zucchini, peeled into ribbons
  • 180g haloumi, cut into 1cm-thick slices
  • 350g mixed medley tomatoes or Perino tomatoes
  • 60ml olive oil
  • 5.00 gm ground cumin
  • 2.50 gm ground paprika
  • 1 lemon, zested, juiced
  • 400g can lentils, rinsed, drained
  • 400g can chickpeas, rinsed, drained
  • 1/2 bunch red or green kale, stems trimmed, leaves coarsely torn
  • 40.00 ml pepitas (pumpkin seeds), toasted
  • 2 tsp chia seeds
Instructions:
  • Preheat barbecue grill or chargrill on high heat. Brush zucchini, haloumi, and tomatoes with 2 teaspoons of oil and season with salt and pepper.
  • Grill zucchini until lightly charred on each side, about 1-2 minutes. Transfer to a bowl. Grill tomatoes until lightly charred, about 1 minute. Add to the zucchini in the bowl. Grill haloumi until golden brown on each side, about 1-2 minutes. Transfer to a plate.
  • Heat a small frying pan over high heat. Cook the cumin and paprika for 30 seconds until fragrant. Transfer to a screw-top jar and add lemon juice, remaining oil, and season. Seal the jar and shake well to combine.
  • In a large bowl, mix the lentils and chickpeas together. Drizzle half of the lemon juice mixture over them, add the parsley, and gently toss to combine.
  • Scoop the chickpea mixture into serving bowls. Arrange zucchini, tomatoes, haloumi, and kale on top. Finish with a drizzle of the remaining lemon juice mixture and sprinkle with pepitas, chia seeds, and lemon zest. Serve immediately.

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