Beef, Kumara and Haloumi Salad

clock 10 minutes + 15 minutes bowl Serves 4


  • 600g kumara, cut into 2cm pieces
  • 1/4 cup vegetable or rice bran oil
  • Salt, to season
  • 300g beef stir fry strips
  • 1 Tbsp Moroccan seasoning
  • 100g haloumi, cut into 1cm slices
  • 420g can brown lentils, rinsed and drained
  • 50g baby rocket leaves
  • 1 medium red onion, halved, thinly sliced
  • 2 Tbsp lemon juice
  • 2 cloves garlic, crushed
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  • 1. In a large frying pan, add kumara, drizzle with 1 tablespoon of the oil, season with salt and toss to combine. Place frying pan over a medium heat, and cook, turning occasionally for 7-8 minutes, or until tender turning occasionally. Transfer to a large heatproof bowl.

  • 2. In a medium bowl, combine beef and Moroccan seasoning in a separate medium bowl. Drizzle with 2 teaspoons of the oil and toss to combine. Place in the frying pan and cook over a high heat for 1-2 minutes each side, or until seared. Transfer to the bowl with kumara and cover with foil. Wipe pan clean.

  • 3. Add haloumi to a frying pan and cook over a medium heat for 30 seconds on each side or until golden. Add haloumi, lentils, rocket and onion to kumara mixture.

  • 4. Whisk remaining oil, lemon juice and garlic together. Add to salad and toss all ingredients to combine.


  • • Energy 3384Kj • Protein 49g • Total Fat 29g • Saturated Fat 8g • Carbohydrates 78g • Sugars 19g • Sodium 1102mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation

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