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Green lentil, beetroot & orange salad with charred halloumi recipe | with Theo Michaels


This deliciously simple and healthy recipe consists of a bed of wholesome green lentils, earthy beetroot, juicy orange segments and fresh herbs, topped with chunks of gorgeous charred halloumi. Ready in a matter of minutes, it is the perfect seasonal salad: filling, fresh and nutritious, packed with the goodness you need to stay healthy this winter.


Ingredients (Serves 1):

½ tin pre-cooked green lentils, drained

1 pre-cooked beetroot, cut into eighths

1 orange, 6 segments cut

1 bunch coriander, chopped

1 bunch parsley, chopped

125g halloumi, cut into three thick slices

4 tablespoons olive oil

Juice ½ lemon

3 tablespoons malt vinegar

1 red chilli, chopped



  1. Add the lentils, beetroot, orange segments, coriander, parsley, olive oil, salt/pepper, chilli, lemon juice, vinegar and a squeeze of orange juice together in a mixing bowl – mix together and taste for the correct balance of flavours.
  2. Fry the halloumi slices on a high heat for about a minute each side or until nicely charred.
  3. Decant the lentil salad onto a fresh plate, leaving behind the juice. Place the fried halloumi on top and enjoy.

Time Required:

Prep – 8 minutes

Cook – 2 minutes

Total – 10 minutes


Nutritional information:

  • Calories 629 per serving.
  • Fat 34g
  • Protein 39g
  • Carbohydrate 41g


This recipe was created by Theo Michaels for David Lloyd Clubs.

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Green lentil, beetroot & orange salad with charred halloumi
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