Roast Beetroot, Halloumi and Puy Lentils

Puy lentil, beetroot and halloumiThis is one of my new favourite dishes, I have been wanting to make something similar to this for years but have never got round to it but last night it was wonderfully sunny and I had time to cook something amazing and I felt really inspired to cook something new. It could equally be used as a winter dish by cooking the lentils in red wine and using a creamy goats cheese rather than the halloumi (I associate halloumi with summer as the only time I would have it growing up was on a barbecue).

I had a fantastic day watching Andy Murray win Wimbledon last Sunday, I had friends round to watch the match and made a blueberry lemon cake and cranberry hazelnut flapjack for us to eat as well as strawberries and cream of course! Unfortunately I forgot to take any photographs in all of the excitement. So instead here are some photographs of Orkney looking lovely in the sun.SAMSUNG CSCRing of BrodgarRoasted Beetroot Puy Lentil and Halloumi

I thought I would give you the recipe that does one serving as I normally end up cooking enough for six people and first time I actually made enough just for one serving. I have been really inspired recently making new things and experimenting, I think I have been in a bit of a food rut whilst doing this masters and I have been desperately trying to get out of it.

Roast Beetroot, Halloumi and Puy Lentils

Ingredients (serves 1)

  • 2 beetroot (pre cooked)
  • 50g puy lentils
  • 100ml white wine
  • 100ml water
  • handful of fresh thyme
  • zest of 1 lemon
  • 2 cloves garlic sliced
  • 75g spinach and rocket mixed salad
  • 100g halloumi
  • 1 finger chilli
  • pinch of sumac
  • salt and pepper


  1. Pre-heat the oven to 200C,
  2. Cut the beetroot into wedges and put on a roasting dish, cover with salt, pepper,  olive oil and thyme, roast in the oven for 40 minutes.
  3. Put the puy lentils, white wine, water, salt, pepper, thyme, garlic and lemon rind in a pan and simmer for twenty minutes until the lentils are cooked.
  4. For the halloumi slice it and fry it in olive oil and a little pepper. Once golden take it off the heat, squeeze the juice of the lemon over it and add the chilli. Let the chilli cook in the heat of the pan slightly.
  5. Place the spinach and rocket leaves at the bottom of your bowl, then put the lentils and beetroot on top, then put the halloumi on top. Sprinkle some sumac over the top.

Enjoy! H x


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