Hot Honey Halloumi & Orange Salad with Lentils, Cavolo Nero & Beetroot

Serving size

1 person 2 people 4 people

Ingredients

1 tsp sumac
15ml hot honey

(honey, chilli extract)
1 handful of fresh dill
1 tbsp red wine vinegar

(red wine vinegar (100%))
1 orange
80g Cavolo Nero (whole leaf)

(Cavolo Nero (whole leaf))
253g bijoux verts lentils in salted water

(Bijoux Verts Lentils (60%), Water (39.4%) , Salt (0.6%).)
1 shallot
250g halloumi (use half) (Milk)

(cow's milk, sheep's milk, goat's milk, salt, dried mint, microbial rennet.)
30g maple and mustard dressing (Mustard)

(cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
1 tbsp white miso paste (Soya)

(White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
250g pre-cooked beetroot
1 onion

Allergens

Contains: Milk, Mustard, Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	94Kcal	575Kcal
	393kJ	2407kJ
Fat	5.0g	30g
of which saturates	2.0g	12g
Carbohydrates	7g	43g
of which sugars	4.2g	26g
Protein	5.2g	32g
Salt	0.52g	3.2g
Fibre	2.4g	15g

Ingredients

15ml hot honey (use half)

(honey, chilli extract)
1 tbsp red wine vinegar (use half)

(red wine vinegar (100%))
1 handful of fresh dill (use half)
1 tsp sumac (use half)
80g Cavolo Nero (whole leaf) (use half)

(Cavolo Nero (whole leaf))
1 orange (use half)
1 shallot (use half)
1 tbsp white miso paste (use half) (Soya)

(White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
30g maple and mustard dressing (use half) (Mustard)

(cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
1 onion (use half)
250g pre-cooked beetroot (use half)
253g bijoux verts lentils in salted water (use half)

(Bijoux Verts Lentils (60%), Water (39.4%) , Salt (0.6%).)
250g halloumi (use a quarter) (Milk)

(cow's milk, sheep's milk, goat's milk, salt, dried mint, microbial rennet.)

Allergens

Contains: Milk, Mustard, Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	95Kcal	585Kcal
	399kJ	2447kJ
Fat	5.1g	31g
of which saturates	2.0g	13g
Carbohydrates	7g	43g
of which sugars	4.2g	26g
Protein	5.2g	32g
Salt	0.52g	3.2g
Fibre	2.4g	15g

Back

High protein 1/3 daily fibre 5 of 5 a day

Hot Honey Halloumi & Orange Salad with Lentils, Cavolo Nero & Beetroot

Prep time: 15 mins

Total time: 30 mins

Cuisine: Middle Eastern

Food group: Dairy

A vibrant winter salad perfect for the colder days. Starring sweet and bright orange, adding a pop of colour alongside roasted beetroot. Toss with halloumi, pan-fried till golden, creamy lentils and crispy cavolo nero. An umami miso & mustard dressing brings everything together.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Preheat the oven to 240C / fan 220C / gas mark 9
Line a baking tray with baking parchment
Pull out a medium non-stick frying pan, a large bowl, a small bowl & a sieve

Time to roast

Drain and quarter the beetroot. Cut the onion into 8 wedges
Add both to the lined baking tray and toss with 1 tsp olive oil and a pinch of salt and pepper. Roast for 18-20 mins, until soft and golden
Thinly slice the shallot and add to the small bowl along with the vinegar and a pinch of salt. Set aside to pickle

Finish the prep

Meanwhile, drain and rinse the lentils. Finely chop the dill. Peel the orange and slice into 1cm half-moons, reserving one wedge
Rinse the cavolo nero leaves, then strip from the stalks and cut into bite-sized pieces. Cut the half block of halloumi into 2cm chunks and pat dry
In the large bowl, mix together the maple mustard dressing, miso paste and juice from the reserved orange

Fry the halloumi

Heat the medium non-stick frying pan with 1 tsp olive oil on high heat. Once hot, add the halloumi and cook for 3-4 mins each side, until golden. In the last min drizzle over the honey to coat
When the veg has 5 mins remaining, add the lentils and cavolo nero to the tray. Drizzle with 1/2 tsp olive oil and season with salt and pepper. Roast for the remaining time

Toss & plate up

When everything's ready, add the roasted veg, lentils, dill, halloumi, orange and shallot, along with it's pickle juice, to the dressing bowl. Toss to combine
Share the halloumi salad between bowls. Sprinkle with the sumac to finish