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.
Halloumi Winter Salad with Persimmon & Beetroot
A vibrant winter salad perfect for the colder days. Starring sweet and bright persimmon, 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.
High protein
1/3 daily fibre
4 of 5 a day
Serving size
Ingredients
- 2 tbsp white miso paste (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
- 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.)
- 250g halloumi (Milk) (cow's milk, sheep's milk, goat's milk, salt, dried mint, microbial rennet.)
- 160g sliced cavolo nero
- 2 shallot
- 2 x persimmon
- 506 x bijoux verts lentils in salted water (Bijoux Verts Lentils (60%), Water (39.4%) , Salt (0.6%).)
- 1 tbsp dukkah spice blend (buckwheat, pine kernel, coriander, pumpkin seeds, poppy seeds, cumin, oregano, paprika, sea salt)
- 2 onion
- 500g pre-cooked beetroot
Nutritional Information
Calories: 619
Protein: 32g
Carbs: 46g
Fat: 32g
Halloumi Winter Salad with Persimmon & Beetroot
A vibrant winter salad perfect for the colder days. Starring sweet and bright persimmon, 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.
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Cooking Instructions
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 sieve & a large bowl
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 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. Thinly slice the persimmons and shallots
- Pick any woody stalks from the cavolo nero. Cut the halloumi into 2cm chunks and pat dry
- In the large bowl, combine the maple mustard dressing with the miso paste
Fry the halloumi
- Heat the large non-stick frying pan with 2 tsp oil on high heat. Once hot, add the halloumi and cook for 3-4 mins on each side, until golden
- When the veg has 5 mins remaining, add the lentils and cavolo nero to the tray. Drizzle with 1 tsp oil and season with salt and pepper. Roast for the remaining time
Toss & plate up
- When everything's ready, add the roasted veg, lentils, halloumi, persimmon and shallot to the dressing bowl. Toss to combine
- Serve the halloumi salad into bowls. Sprinkle with the remaining dukkah to finish
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