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–+ servings
Bowlful of roasted vegetables including cauliflower, beetroot, courgette, carrot and red onions, topped with lentil and spice covered fried halloumi
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Salad of Warm Vegetables, Lentils and Halloumi

This is a great salad with roasted vegetables to use as a base for any combination of flavours. In this recipe, I'm adding in lentils and halloumi to make a filling lunch full of fibre and protein.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Lunch, Salad
Cuisine: American, British, Mediterranean, Mexican, Middle East
Keyword: Halloumi, Lentils, Roasted, Salad, Vegetables, Warm, Winter
Servings: 4
Calories: 635kcal

Equipment

  • Large baking dish
  • medium non-stick frying pan

Ingredients

Roasted Vegetables

  • 2 carrots
  • 2 red onions
  • 1 sweet potato
  • 3 beetroots
  • 1 courgette
  • 1/2 cauliflower
  • 3 garlic cloves finely sliced
  • 2 tbsp olive oil
  • 2 tbsp fresh rosemary finely chopped
  • 250 g halloumi
  • 1 tsp sumac
  • 1 tsp cumin
  • 1 tbsp olive oil
  • 235 g lentils 1 can drained and rinsed

Vinaigrette

  • 1 tsp honey
  • 1 tsp dijon mustard
  • 1 garlic clove crushed
  • 20 ml balsamic vinegar
  • 60 ml extra virgin olive oil
  • 1 tsp dried oregano
US Customary - Metric

Instructions

  • Pre-heat the oven to 200 °C
  • Take all your vegetables and chop them into small pieces. The cauliflower into florets no bigger than 2cm, the root veg diced into 1.5cm cubes, and the red onion into thin wedges. Place everything into a large baking tray.
  • Add in the sliced garlic and the finely chopped rosemary. Season the dish well with salt and pepper, and then mix everything thoroughly.
  • Put the tray in the upper half of your oven for 40 minutes. You want to give everything a good turn after 20 minutes and then 30 minutes. The vegetables, especially the cauliflower, should take on a roasted tinge.
  • In the meantime, slice your block of halloumi into slices about 1/2 cm thick. Not so thin that they fall apart.
  • Take a medium plate and dust it with the sumac and the cumin. Push your halloumi slices into the spices, ensuring that each side gets a good coating. Put to one side.
  • Next, add all your vinaigrette ingredients to a jar or a dressing bottle, and give everything a good shake. You will likely have more than you need, but this will keep in the fridge for a few days.
  • Drain and rinse your can of lentils and set aside.
  • 10 minutes before the vegetables have finished cooking, add 1 tbsp of olive oil to a medium non-stick frying pan and place over a medium-high heat. Fry your halloumi slices. They will release liquid to start with, but once this has evaporated, they will turn a lovely golden colour. Flip a few times to ensure they are evenly cooked.
  • When the vegetables are cooked, and the halloumi has browned, you are ready to plate up. Serve a good portion of the roasted vegetables in a bowl, sprinkle on the lentils and then top with the chunks of halloumi. Finally drizzle on your vinaigrette just before serving the salad still warm.

Notes

  • Ideas for different vegetables you could use include: Butternut squash, turnip, swede, celeriac, broccoli, these are all good additions. If you want to add some cherry tomatoes, you can do this halfway through the cooking time.
  • If you don't have sumac, then you could use dried coriander alongside the cumin, or alternatively just use smoked paprika for a different vibe.
  • Reduced-fat halloumi would work as well, or you could simply use less halloumi or crumble over a little feta.

Nutrition

Calories: 635kcal | Carbohydrates: 47g | Protein: 24g | Fat: 41g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 22g | Sodium: 896mg | Potassium: 1171mg | Fiber: 12g | Sugar: 17g | Vitamin A: 13280IU | Vitamin C: 56mg | Calcium: 733mg | Iron: 4mg