Beetroot, lentil, parsley and halloumi salad

This satisfying salad is delicious served warm or at room temperature. Either way, be sure to heat the lentils so that they absorb all the bright, citrus flavours of the dressing.

  • Preparation time: 15 minutes
  • Cooking time: 5 minutes
  • Total time: 20 minutes

Serves: 2


1⁄2 lemon, zest and juice

1⁄2 orange, zest and juice

1 tsp honey

1 shallot, very thinly sliced

1 tbsp olive oil

250g pouch ready- to-eat puy lentils

125g cooked baby beetroot, cut into wedges

2 x 25g packs flat leaf parsley, leaves picked

90g Cypriot light halloumi, cut into 6 slices


1. In a large bowl, whisk together the lemon and orange zest and juice with the honey, shallot and olive oil, plus a good pinch of salt and freshly ground black pepper.

2. Heat the lentils in the microwave according to pack instructions. Gently toss them into the dressing, separating any lentils that are clumped together. Add the beetroot and parsley and set aside.

3. Fry the halloumi in a large frying pan set over a medium-high heat for 1-2 minutes on each side, until golden. Serve the salad topped with the halloumi, plus some toasted wholemeal pitta on the side, if liked.