Waitrose and Partners
Broccoli, roast sweet potato & spicy almond salad

Roast coriander root veg with kale, halloumi & lentils

Meal preppers – get the traybake part into the tray to chill and the dressing made and chilled, then there’s only the roasting and halloumi to sort at supper time. 

4.5 out of 5 stars(6) Rate this recipe
Vegetarian2 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook45 mins
  • Total time55 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 250g Essential Carrots, scrubbed and cut into batons
  • 500g bunched beetroot, scrubbed and cut into slim wedges
  • 2 tsp coriander seeds, crushed
  • 3 tbsp Essential Olive Oil, plus 1 tsp
  • 3 tsp Cooks’ Ingredients Chipotle Paste
  • 1 tbsp Essential Pure Clear Honey
  • 1 Essential Orange, scrubbed, zested then halved
  • tsp Essential Red Wine Vinegar
  • 250g bag Essential Kale, washed, dried, tough stalks discarded
  • 400g can Essential Lentils In Water, drained and rinsed
  • 250g pack Essential Cypriot Halloumi, patted dry and cut into cubes


  1. Preheat the oven to 200ºC, gas mark 6. Put the root veg into a large roasting tin and toss with the coriander seeds, 2 tbsp olive oil and the zest and juice of ½ the orange. Season and roast for 45 minutes, turning occasionally.

  2. Make the dressing in a large bowl. Mix together the remaining oil, chipotle paste, honey and vinegar, plus the juice from the remaining ½ orange, then season. Add the kale, rub with the dressing, then stir in the lentils.

  3. Heat 1 tsp oil in a frying pan and fry the halloumi cubes until golden all over. Toss the root veg with the dressed kale and lentils. Divide the salad between 4 plates and top with the halloumi. Serve with crusty bread on the side, if liked.

Cook’s tip

If you have a swede or parsnips to use up, then this recipe will gladly embrace them; just keep the total weight of root veg the same.


Typical values per serving when made using specific products in recipe


2,126kJ/ 519kcals



Saturated Fat












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