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
- 1 tbsp za'atar (Thyme Leaves, Coriander, Sumac, Thyme, Oregano, Garlic, Cumin, Salt, Golden Linseed, Caraway, Marjoram, Bay Leaf, Sunflower Seeds, Rapeseed Oil)
- 1 onion
- 250g pre-cooked beetroot
- 1 tbsp white miso paste (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
- 30g 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 (use half) (Milk) (cow's milk, sheep's milk, goat's milk, salt, dried mint, microbial rennet.)
- 80g sliced cavolo nero
- 1 shallot
- 1 persimmon
- 253g bijoux verts lentils in salted water (Bijoux Verts Lentils (60%), Water (39.4%) , Salt (0.6%).)
Nutritional Information
Calories: 614
Protein: 32g
Carbs: 46g
Fat: 32g
Ingredients
- 1 tbsp za'atar (use half) (Thyme Leaves, Coriander, Sumac, Thyme, Oregano, Garlic, Cumin, Salt, Golden Linseed, Caraway, Marjoram, Bay Leaf, Sunflower Seeds, Rapeseed Oil)
- 1 shallot (use half)
- 1 tbsp white miso paste (use half) (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
- 30g maple and mustard dressing (use half) (Mustard) (cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
- 1 onion (use half)
- 250g pre-cooked beetroot (use half)
- 80g sliced cavolo nero (use half)
- 253g bijoux verts lentils in salted water (use half) (Bijoux Verts Lentils (60%), Water (39.4%) , Salt (0.6%).)
- 1 persimmon (use half)
- 250g halloumi (use a quarter) (Milk) (cow's milk, sheep's milk, goat's milk, salt, dried mint, microbial rennet.)
Nutritional Information
Calories: 625
Protein: 32g
Carbs: 46g
Fat: 33g
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 medium non-stick frying pan, a sieve & a large bowl
Time to roast
- Drain and quarter the beetroot. Cut the onion into 8 wedges
- Add both to the lined baking tray and toss with 1 tsp oil, two-thirds of the za'atar 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 persimmon and shallot
- Pick any woody stalks from the cavolo nero. Cut the half block of halloumi into 2cm chunks and pat dry
- In the large bowl, mix the maple mustard dressing with the miso paste
Fry the halloumi
- Heat the medium non-stick frying pan with 1 tsp oil on high heat. Once hot, add the halloumi and cook for 3-4 mins each side, until golden
- When the veg has 5 mins remaining, add the lentils and cavolo nero to the tray. Drizzle with 1/2 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
- Share the winter salad between bowls. Sprinkle with the remaining za'atar to finish
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