Roasted broccoli and cauliflower salad with puy lentils and halloumi


Roasted broccoli and cauliflower salad with puy lentils and halloumi

Course Salad
Keyword broccoli, cauliflower, halloumi, honey, lentils, salad, vegetarian, veggie, walnuts
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Author Keri Astill-Frew


  • 1 head broccoli
  • 1 head cauliflower
  • 2 tsp Moroccan spice mix
  • 150 g watercress
  • 2 packs halloumi
  • 1 punnet cherry tomatoes
  • 1 pouch cooked puy lentils
  • 1 lemon
  • 100 g walnuts
  • 2 tbsp honey
  • 1 bunch parsley finely chopped
  • Olive oil
  • Salt and pepper


Preheat the oven to 200°C. Cut the broccoli and cauliflower into chunky florets and discard the leaves and any woody stalks. Place into a large roasting tray, then sprinkle with the Moroccan spice mix, drizzle with olive oil, and season with salt and pepper. Place into the oven and roast for 15 minutes, or until the veg is slightly charred around the edges.

Cut the halloumi into thick slices, then place a frying pan over a medium-high heat and add in a drizzle of olive oil. Once the pan is hot, fry the halloumi for a minute or two on either side, cooking in batches if necessary. Set aside the cooked halloumi on a plate covered with foil to keep warm until you are ready to serve. In the same pan, throw in the walnuts and toasted for a few minutes. Pour in the honey and cook together with the nutes until caramelised. Be careful not to burn the honey!

Halve the cherry tomatoes. Remove the broccoli and cauliflower from the oven and squeeze over the juice of a whole lemon, using your hand to catch any pips. Get a large bowl and toss together the watercress, tomatoes, parsley, lentils and roasted veg before piling onto a large serving platter or onto individual plates. Arrange the fried halloumi on top, then dot over the caramelised walnuts and drizzle with olive oil. Sprinkle over some salt and black pepper and serve!