Roasted Butternut with Crispy Lentils, Shallots, Honey Halloumi and Sumac Yoghurt

We love crispy chickpeas but our new go-to is crispy lentils - when roasted with a little olive oil and spices they go golden and crispy which provides texture and protein in this vegetarian dish. We’ve paired them with roasted butternut, crispy shallots and a creamy sumac yoghurt sauce topped off with some sweet and salty honey halloumi.

Meal Prep


  • Preheat the oven to 200 degrees, fan bake. 
  • Roast the butternut and lentils. 
  • Make the crispy shallots.
  • Make the sumac, yoghurt sauce.
  • Cook the halloumi.
  • Make the salad.
  • Assemble and enjoy!


  • Don’t be overwhelmed by the different elements in this dish - all of them are super quick, simple and can be done while the butternut is roasting. Reading through the breakdown can help simplify the steps.


  • Swap out the crispy shallots for roasted shallots, simply roast at the same time as the butternut or use store bought crispy shallots.

Meal prep guide - if you followed the meal prep guide you would have already chopped the butternut and made the sumac yoghurt sauce. 

This recipe serves four, if you’re cooking for two you can halve the recipe but it keeps well for lunch the next day, if you want to make the full amount. 


Roasted butternut and lentils

  • 1 large butternut (cut into large cubes) 
  • 400g tin brown lentils (rinsed and drained)
  • 1 tsp sumac
  • ½ tsp cumin seeds
  • Olive oil 
  • Salt and pepper

Crispy shallots

  • 2 shallots (finely sliced)
  • 2 Tbsp flour or cornflour 
  • Coconut oil 
  • Salt 

Honey halloumi

  • 190g halloumi
  • 1 tsp honey 
  • 2 Tbsp pinenuts
  • Butter
  • Olive oil

Sumac yoghurt sauce

  • ½ cup greek yoghurt
  • ½ lemon (juice) 
  • 1 garlic clove (crushed)
  • 2 tsp sumac

Cos salad

  • 1 head petite cos (roughly torn)
  • ½ lemon (juice) 
  • 1 Tbsp olive oil
  1. Preheat the oven to 200 degrees, fan bake.

  2. Place the butternut on a baking tray, drizzle generously with olive oil and season with salt and pepper; toss well to make sure every piece of butternut is coated in oil.

  3. On a separate tray add the lentils, sprinkle over the sumac, cumin seeds, salt and pepper, then drizzle over olive oil. 
  1. Pop both trays in the oven. Cook the lentil for 20-25 minutes or until they are nice and crispy. Cook the butternut for 35-40 minutes or until golden brown and cooked through.

  2. In the meantime, prepare the other elements. To make the crispy shallots ,add the sliced shallots to a small bowl and dust with flour or cornflour; toss well.

  3. Heat the coconut oil in a small saucepan over high heat. Once the coconut oil is hot, carefully add the shallot slices. Turn down the heat to medium and cook for 2 minutes or until golden brown. Pop onto a couple of paper towels to drain the excess oil and season with salt. 
  1. To make the sumac, yoghurt sauce simply add all of the ingredients to a small bowl and mix well to combine.

  2. When the butternut has nearly finished cooking you can cook the halloumi. Heat a little butter and olive oil in a large pan over a medium heat. Add the halloumi and cook for a couple of minutes on either side until golden brown. Remove from the heat and add the honey and pine nuts, gently stirring it around to make sure each slice gets coated in the melted honey. 

  3. While the halloumi is cooking add the lemon juice and olive oil to a salad bowl and toss through the cos.

  4. Time to assemble! Add the roasted butternut pieces to a large plate or platter, dollop over the yoghurt and then scatter over the lentils and crispy shallots. Serve alongside the halloumi and cos salad. 


  • You can swap out the butternut for pumpkin or orange sweet potatoes.

  • Swap out the cos for rocket or baby spinach.

  • Garnish with some fresh coriander or parsley. 


  • Swap out the halloumi for some grilled chicken or steak.

  • Swap out the halloumi for honey, baked feta. Place a block of feta onto a lined baking tray, drizzle over a little olive oil, 2 tsp honey and 2 tsp sesame seeds and cook for 20-25 minutes. 


  • Swap out the lentils for chickpeas (cook the same way, in the same spices.