Beetroot, lentil & mint salad with fried halloumi
Waitrose and Partners

Beetroot, lentil & mint salad with fried halloumi

Play around with the toppings in this recipe by Tara Wigley: flakes of cooked salmon are great, as are cubes of feta or roasted aubergine. 

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  • Serves4
  • CourseSide
  • Prepare15 mins
  • Cook20 mins
  • Total time35 mins
  • Pluscooling

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  • 4 tbsp olive oil, plus 1 tsp
  • 1 onion, finely chopped
  • 2 clove/s garlic, crushed
  • 2 tbsp finely chopped thyme leaves
  • 2 x 250g packs cooked Puy lentils
  • 45ml Cooks' Ingredients Mirin Rice Wine
  • 30ml tamari soy sauce
  • 1 tbsp white miso paste
  • 250g beetroot (about 1-2), trimmed, peeled and grated
  • 250g block halloumi, cut into roughly 2cm cubes
  • 25g pack mint, leaves picked


  • ¾ tsp clear honey
  • tbsp red wine vinegar
  • 1 pinch chilli flakes (optional)
  • 2 tbsp olive oil


  1. Heat 4 tbsp oil in a saucepan over a medium heat, add the onion and cook for about 5 minutes, stirring from time to time. Stir in the garlic and cook for another 3 minutes, stirring occasionally. Add the thyme and 1 tbsp water, then add the lentils, mirin, tamari and miso. Stir to combine, then cook on a medium-low heat for about 4 minutes until the lentils have heated through and are piping hot. Stir in the beetroot, then remove from the heat and set aside to cool.

  2. Meanwhile, put all the ingredients for the dressing in a jar and shake or stir to combine. Pour over the lentil mixture once cooled.

  3. Just before serving, in a nonstick frying pan or griddle, fry the halloumi in 1 tsp oil for 4-5 minutes, turning, until golden brown. Chop most of the mint leaves and stir through the lentil salad. Transfer to a serving platter and top with the halloumi and reserved mint leaves.


Typical values per serving when made using specific products in recipe


2,730kJ/ 655kcals



Saturated Fat












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