Roasted Brassica Salad with Puy-Style Lentils and Haloumi

June 15, 2016 • Posted in: Winter, Cauliflower, broccoli, Easy Dinners, Budget, Salad

This is a great winter salad, with plenty in there to keep you going.


  • 400g broccoli, cut into even-sized florets
  • 400g cauliflower, cut into even-sized florets
  • 4 garlic cloves, skin on
  • 2/3 cup (160mL) EVOO 
  • 1 1/2 tsp baharat (Middle Eastern spice mix)
  • 1L vegetable stock
  • 1 cup green Puy-style lentils
  • 1 bay leaf
  • Juice of 2 lemons
  • 1 cup flat-leaf parsley, chopped
  • 3/4 cup (75g) walnuts, toasted
  • 250g haloumi, cut into 1cm-thick slices (or chopped - whatever)
  • 2 tbsp runny honey


  1. Preheat oven to 220ºC. Place broccoli, cauliflower and garlic in a single layer on two foiled baking trays. Drizzle over 1/3 cup oil, then sprinkle with baharat and season. Roast vegetables until tender and charred on the outside.
  2. Meanwhile, place the stock in a large saucepan over high heat and bring to the boil. Add lentils and bay leaf, bring to a simmer, then reduce heat to low and cook for 25-30 minutes until lentils are cooked but still retain some bite. Drain.
  3. Squeeze roasted garlic from skins into a bowl. Mash until creamy, then squeeze in the lemon juice and season, whisking to combine. Whisk in 2 tbsp oil. Toss dressing through hot lentils. then add roasted vegetables, herbs and walnuts.
  4. Heat remaining oil in a frying pan over medium heat. Cook haloumi, turning once, for 3-5 minutes or until golden. Drizzle over the honey and cook for a further 1 minute until sticky and caramelised.
  5. Serve salad warm scattered with haloumi.
Preparation time: 20 minutes
Cooking time: 40 minutes
Serves: 6-8

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