I started this blog so my daughters could find all of our family favourite recipes in one place. It has actually grown into more than just the family favourites but also other recipes we've tried out in our kitchen. I don't like to fill up the post with alot of chatter. Sometimes there's a little story to tell, but usually I like to get right to the point. So this is for them, but hope you find some recipes that you like as well. I'll be sharing a lot of recipes, and along the way you'll find some crafty things and maybe some helpful hints too! Welcome!

Wednesday, January 23, 2019

Lemony Halloumi, Chickpeas and Lentils

So Canada's new food guide came out yesterday and it looks like meat and dairy are taking a back seat to plant based foods. This zesty vegetarian meal follows the rules, well maybe should have had only one piece of halloumi. Oops!


200 g dried split lentils
2 lemons
1 red onion, finely sliced
3 tbsps olive oil
pinch of oregano
3 tbsps capers, roughly chopped
1 garlic clove, grated
541 g can chick peas, rinsed and drained
250 g cooked beets (fresh or canned), cut into sticks
1/2 pack fresh parsley, roughly chopped
200 g halloumi, cut into 6-8 slices

Rinse and drain the dried lentils 3 or 4 times, then cook following package directions, about 10 or 15 minutes. While they cook zest 1 lemon to be used later with the halloumi. Set aside.  Squeeze the juice from the lemon into a bowl and add the sliced onions with a pinch of salt for a quick pickled onion. 

Squeeze juice from the second lemon into a jar and add the olive oil, capers and a pinch of oregano. Shake.

Drain the cooked lentils and add the chick peas and grated garlic. Pour in the dressing and mix well.

Fold in the beets, parsley, pickled onion and it's juices.

Fry halloumi slices in a medium hot frying pan 1-2 minutes per side. I had this great herbed halloumi! Sprinkle the lemon zest and serve over the lentil mix, preferably at room temperature.

Makes 4 meal servings.

Adapted from: bbc.goodfood.com

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