Broccoli, roast sweet potato & spicy almond salad

Roast coriander root veg with kale, halloumi & lentils

Name: Roast coriander root veg with kale, halloumi & lentils
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 250 g Essential Carrots, scrubbed and cut into batons; 500 g 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; 2½ tsp Essential Red Wine Vinegar; 250 g bag Essential Kale, washed, dried, tough stalks discarded; 400 g can Essential Lentils In Water, drained and rinsed; 250 g pack Essential Cypriot Halloumi, patted dry and cut into cubes

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, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

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
2½ 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

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.