The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 10g flaked almonds (Nuts)
- 40g rocket
-
250g halloumi (use half) (Milk)(cow's milk, sheep's milk, goat's milk, salt, dried mint, microbial rennet.)
- 1 handful of fresh flat-leaf parsley
-
80g almond yoghurt (nush) (Nuts)(Almond Drink (92%) (Filtered Water, Almond), Fava Bean Protein (4%), Thickener: Tapioca Starch, Natural Flavouring, Citrus Fibre, Live Vegan Cultures.)
- 1 garlic clove
- 250g pre-cooked beetroot
- 2 carrot
- 1 chilli
- 1 orange
-
230g chickpeas(Chickpeas, water, salt)
- 2 tbsp tahini (Sesame)
Allergens
Contains:
Nuts, Milk, Sesame
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 119Kcal | 766Kcal |
| 498kJ | 3204kJ | |
| Fat | 7.2g | 46g |
| of which saturates | 2.3g | 15g |
| Carbohydrates | 5g | 30g |
| of which sugars | 4.3g | 28g |
| Protein | 5.7g | 36g |
| Salt | 0.41g | 2.6g |
| Fibre | 2.5g | 16g |
Ingredients
Ingredients
- 250g pre-cooked beetroot (use half)
- 1 chilli (use half)
- 2 tbsp tahini (use half) (Sesame)
- 1 handful of fresh flat-leaf parsley (use half)
- 1 garlic clove (use half)
-
230g chickpeas (use half)(Chickpeas, water, salt)
- 40g rocket (use half)
- 1 orange (use half)
- 10g flaked almonds (use half) (Nuts)
-
250g halloumi (use a quarter) (Milk)(cow's milk, sheep's milk, goat's milk, salt, dried mint, microbial rennet.)
- 2 carrot
-
80g almond yoghurt (nush) (use half) (Nuts)(Almond Drink (92%) (Filtered Water, Almond), Fava Bean Protein (4%), Thickener: Tapioca Starch, Natural Flavouring, Citrus Fibre, Live Vegan Cultures.)
Allergens
Contains:
Nuts, Milk, Sesame
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 103Kcal | 817Kcal |
| 431kJ | 3417kJ | |
| Fat | 5.9g | 47g |
| of which saturates | 1.9g | 15g |
| Carbohydrates | 5g | 41g |
| of which sugars | 4.8g | 38g |
| Protein | 4.7g | 37g |
| Salt | 0.34g | 2.7g |
| Fibre | 2.5g | 19g |
Ready in 20
1/3 daily fibre
5 of 5 a day
Fearne's Halloumi, Chickpea & Tahini Orange Salad
This roasted vegetable salad co-created with Fearne Cotton is the perfect way to kick-start your year. More than just vegetables, this vibrant plate of grilled halloumi, beetroot & carrot is also packed full of fibre-boosting chickpeas and seasonal, zingy orange segments. Finish with a tahini and orange dressing, and a garnish of flaked almonds to really bring everything together and on your table in 15 minutes.
Cooking Instructions
Cooking Instructions
Before you start
- Turn the grill to high (240C)
- Line a large baking tray lined with silver foil
- Pull out a large mixing bowl, a sieve & a grater
Grill the veg & halloumi
- Cut the carrots into 1/2cm disks. Cut each beetroot into 6 wedges
- Slice the half-pack of halloumi into bite-sized pieces and pat dry with kitchen paper
- Place all on the large baking tray and toss with 1 tsp of oil and a pinch of salt and pepper
- Grill for 10-12 mins, until golden
Dressing time
- Meanwhile, finely chop the parsley. Finely chop or grate the garlic
- Peel and halve the orange. Cut one half into segments
- Squeeze the juice of the other orange half into the large mixing bowl. Add the tahini, garlic and yoghurt and mix well. Season with salt and pepper
Assemble the salad
- Drain the chickpeas. Deseed and thinly slice the chilli
- Allow the veg and halloumi to cool slightly, then add to the dressing bowl with the chickpeas, orange segments, rocket, parsley and 1 tbsp oil. Toss to coat in the dressing
Plate up
- Serve the salad into bowls. Scatter over the sliced chilli and flaked almonds
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