Beet, Lentil, Parsley & Halloumi Salad
I crafted this recipe using ingredients we already had and out of the desire to have a high protein vegetarian dish. Since earlier this week I made a salad and had leftover Dijon Vinaigrette and we always have Trader Joe's baby beets and steamed lentils hanging around, this dish seemed like the perfect storm (a little Hurricane Harvey humor). If you have not yet tried Halloumi cheese, you need to drive to the store and get some now! The crispy texture it takes on once you've pan seared it and the salty taste reminds me of a greasy mozzarella stick minus the breading and the guilt. There are so many fun ways to work with Halloumi since it is the "grilling cheese," and can maintain it's shape under heat.
1 package Trader Joe's baby beets, quartered
1/2 package Trader Joe's steamed lentils
6 slices Halloumi cheese
1/4 cup flat leaf parsley, chopped
Pita bread, for serving
1. Mix beets, lentils, parsley and 1/4 cup Dijon vinaigrette in a medium bowl.
2. Sear Halloumi on medium low heat in a skillet for about 2 minutes each side.
3. Scoop lentil and beet mix on a plate, top with fried halloumi and serve with pita bread. Enjoy :)