Honey Halloumi & Orange Salad with Lentils, Cavolo Nero & Beetroot

Serving size

1 person 2 people 4 people

Ingredients

15g festive honey

(honey, natural flavourings)
1 tbsp red wine vinegar

(red wine vinegar (100%))
2 orange
20g walnuts (Nuts)
80g Cavolo Nero (whole leaf)

(Cavolo Nero (whole leaf))
2 tsp dukkah spice blend

(buckwheat, pine kernel, coriander, pumpkin seeds, poppy seeds, cumin, oregano, paprika, sea salt)
500g pre-cooked beetroot
2 onion
506 x bijoux verts lentils in salted water

(Bijoux Verts Lentils (60%), Water (39.4%) , Salt (0.6%).)
2 shallot
250g halloumi (Milk)

(cow's milk, sheep's milk, goat's milk, salt, dried mint, microbial rennet.)
60g maple and mustard dressing (Mustard)

(cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
2 tbsp white miso paste (Soya)

(White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)

Allergens

Contains: Milk, Mustard, Nuts, Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	113Kcal	564Kcal
	472kJ	2358kJ
Fat	6.7g	33g
of which saturates	2.4g	12g
Carbohydrates	7g	37g
of which sugars	4.9g	25g
Protein	5.6g	28g
Salt	0.5g	2.5g
Fibre	2.1g	10g

Back

High protein 1/3 daily fibre 4 of 5 a day

Honey Halloumi & Orange Salad with Lentils, Cavolo Nero & Beetroot

Prep time: 15 mins

Total time: 30 mins

Cuisine: Middle Eastern

Food group: Dairy

A vibrant winter salad perfect for the colder days. Starring sweet and bright orange, adding a pop of colour alongside roasted beetroot, tossed in fragrant dukkah. Toss with halloumi, pan-fried till golden, creamy lentils and crispy cavolo nero. An umami miso & mustard dressing brings everything together.

Cooking Instructions

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.

Before you start

Preheat the oven to 240C / fan 220C / gas mark 9
Line a baking tray with baking parchment
Pull out a large non-stick frying pan, a large bowl & a sieve

Get roasting

Drain and quarter the beetroot. Cut the onions into 2cm wedges
Add both to the lined baking tray and toss with 2 tsp olive oil, half the dukkah spice and a pinch of salt and pepper
Roast for 18-20 mins, until soft and golden

Finish the prep

Meanwhile, drain and rinse the lentils. Peel the orange and slice into 1cm half-moons, reserving 1 wedge. Thinly slice the shallots
Rinse the cavolo nero leaves, then strip from the stalks and cut into bite-sized pieces. Cut the halloumi into 2cm chunks and pat dry
In the large bowl, mix together the maple mustard dressing, miso paste, vinegar and juice from the reserved orange. Add the shallot and set aside to pickle

Fry the halloumi

Heat the large non-stick frying pan on medium heat. Once hot, add the walnuts and toast for 2-3 mins, tossing regularly, until golden brown. Remove and allow to cool, then roughly chop
Reheat the frying pan with 2 tsp olive oil on high heat. Once hot, add the halloumi and cook for 3-4 mins on each side, until golden Drizzle with the honey in the final 1 min, until sticky and coated
When the veg has 5 mins remaining, add the lentils and cavolo nero to the tray. Drizzle with 1 tsp olive oil and season with salt and pepper. Roast for the remaining time

Toss & plate up

When everything's ready, add the roasted veg, lentils, walnuts and orange to the dressing bowl. Toss to combine. Season to taste
Serve the salad into bowls. Top with the halloumi and sprinkle with the remaining dukkah to finish