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Jamie Oliver's roasted brassica salad with lentils and haloumi

Name: Jamie Oliver's roasted brassica salad with lentils and haloumi
Cook time: 55 min
Total time: 55 min
Yield: 2
Ingredients: 400g broccoli, cut into even-sized florets; 400g cauliflower, cut into even-sized florets; 4 garlic cloves, skin on; 160ml olive oil; 1 1/2 tsp baharat (Middle Eastern spice mix from spice stores and grocers); 1L (4 cups) vegetable stock; 250g lentils; 1 bay leaf; Juice of 2 lemons; 250.00 ml flat-leaf parsley leaves, chopped; 250.00 ml mint leaves, chopped; 75g walnut; 250g haloumi, chopped; 40.00 ml runny honey

5 ratings

55m

Roasted brassica salad with puy-style lentils and haloumi

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by Jamie Oliver

Food legend, influencer, activist, Naked Chef, delicious. contributor

Mar 09, 2016

Jamie Oliver's hearty salad is the perfect combination of warm, roasted veg with haloumi and lentils – the crowning side to any family feast, or a meal on its own.

400g broccoli, cut into even-sized florets
400g cauliflower, cut into even-sized florets
4 garlic cloves, skin on
2/3 cup (160ml) extra virgin olive oil
1 1/2 tsp baharat (Middle Eastern spice mix from spice stores and grocers)
1L (4 cups) vegetable stock
1 1/4 cups (250g) green Puy-style lentils
1 bay leaf
Juice of 2 lemons
1 cup flat-leaf parsley leaves, chopped
1 cup mint leaves, chopped
3/4 cup (75g) walnuts, toasted
250g haloumi, chopped
2 tbs runny honey

Method

1.

Preheat oven to 220˚C. Place broccoli, cauliflower and garlic in a single layer on 2 baking paper-lined baking trays. Drizzle with 1/3 cup (80ml) oil, then sprinkle with baharat and season. Roast vegetables for 20-25 minutes 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 lemon juice and season. Whisk to combine, then whisk in 2 tbs oil. Toss dressing through hot lentils, then add roasted vegetables, herbs and walnuts.
4.

Heat remaining 2 tbs oil in a frypan over medium heat. Cook haloumi, turning once, for 3-5 minutes until golden. Drizzle over the honey and cook for a further 1 minute or until sticky and caramelised.
5.

Serve salad warm scattered with haloumi.