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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.
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.
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.
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
Energy | 2,126kJ/ 519kcals |
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Fat | 30g |
Saturated Fat | 13g |
Carbohydrates | 34g |
Sugars | 25g |
Fibre | 13g |
Protein | 23g |
Salt | 2g |
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