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
- 20g flaked almonds (Nuts)
- 80g rocket
- 1 chilli
-
460g chickpeas(Chickpeas, water, salt)
- 80g greek style yoghurt (Milk)
- 2 orange
- 1 garlic clove
- 1 handful of fresh flat-leaf parsley
- 2 tbsp tahini (Sesame)
- 250g pre-cooked beetroot
- 3 carrot
-
250g halloumi (Milk)(cow's milk, sheep's milk, goat's milk, salt, dried mint, microbial rennet.)
Allergens
Contains:
Nuts, Milk, Sesame
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 125Kcal | 633Kcal |
| 525kJ | 2649kJ | |
| Fat | 7.3g | 37g |
| of which saturates | 2.8g | 14g |
| Carbohydrates | 4g | 23g |
| of which sugars | 4.2g | 21g |
| Protein | 6.2g | 31g |
| Salt | 0.51g | 2.6g |
| Fibre | 2.6g | 13g |
Ready in 20
1/3 daily fibre
4 of 5 a day
Halloumi & Root Veg Salad with Chickpeas & Orange Segments
This vibrant salad stars grilled halloumi, beetroot and carrot, along with fibre-full chickpeas and seasonal, zingy orange segments. Finish with a zesty tahini dressing, and a garnish of flaked almonds to really bring everything together - and on your table in 20 minutes. It's a winner!
Cooking Instructions
Cooking Instructions
Before you start
- Turn the grill to high (240C)
- Line a large baking tray with silver foil
- Pull out a large bowl, a grater & a sieve
Grill the veg & halloumi
- Cut the carrots into 1/2cm discs. Cut each beetroot into 6 wedges
- Slice the halloumi into bite-sized pieces and pat dry with kitchen paper
- Place all onto the large foil-lined baking tray and toss with 2 tsp oil and a pinch of salt and pepper. Grill for 10-12 mins, until golden
Finish the prep & make the dressing
- Meanwhile, finely chop the parsley. Finely chop or grate the garlic. Peel 1 orange (removing the pith) and cut into segments
- Halve the other orange and squeeze the juice into the large bowl. Add the tahini, garlic and yoghurt and mix well. Season with salt and pepper
Assemble the salad
- Drain and rinse the chickpeas. Deseed and thinly slice the chilli
- Allow the veg and halloumi to cool for a few mins, then add to the dressing bowl with the chickpeas, orange segments, rocket, parsley and 1 tbsp olive oil. Toss to coat in the dressing
Plate up
- Serve the salad into bowls. Scatter over the sliced chilli (for those who'd like the heat) and flaked almonds
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