April 13, 2022

Parsnip, Veggie Pepperoni and Halloumi Salad

I always hear people raving about 'real' pepperoni. It's so versatile and so colourful and tasty, but I've always thought - so is the veggie version! I understand that the concept may seem strange, but it's much more smokey and firery, and it's a great way of getting some vegetarian/vegan protein. This salad bowl may seem like a strange combination of ingredients, but it is honestly so tasty. You've got the nutty sweetness of the parsnip, paired with the smoky kick of the pepperoni and then the salty tang of he halloumi. Everything works so deliciously well together. And if this wasn't enough, you've also got balsamic roasted chickpeas and onions, and freshly roasted cherry tomatoes too...a proper healthy lunchtime treat.

halloumi, tomatoes and sliced parsnip in a white salad bowl
Parsnip, Veggie Pepperoni and Halloumi Salad

Bouquet of Flavours

This salad bowl really does pack a great punch. It's filled with lots of great flavours and textures and plenty of goodness, and it is so simple to make. If you are vegan, you can easily swap the halloumi for a vegan alternative, or replace with something else like hummus, which is just as tasty. You could swap the roasted tomatoes for raw cherry or sun-dried tomatoes if you would prefer, although the roasted tomatoes add an extra element of warmth to the bowl. Basically, it's a super easy goodness bowl, and hopefully a great way of showing you how versatile, tasty and easy vegetarian pepperoni is to use!

gold fork in a parsnip and kale salad bowl
Parsnip, Veggie Pepperoni and Halloumi Salad, with roasted Cherry Tomatoes and Balsamic Chickpeas

Parsnip, Veggie Pepperoni and Halloumi Salad

An unusual combination, but a winning salad bowl. Great for those who have less than 30 minutes for lunch!











  • 1 medium parsnip, cut into rings
  • 40g Vegan Pepperoni (I use Quorn's Vegan Pepperoni)
  • 200g chickpeas, drained
  • 1 clove of garlic, finely chopped
  • 1/2 a red onion, sliced
  • 1 tbsp balsamic vinegar
  • 1 sprig of rosemary
  • 2 handfuls of kale
  • 8 cherry vine tomatoes
  • 80g halloumi, chopped into slices
  • 1 handful fresh salad leaves
  • Extra Virgin Olive Oil
  • Salt
  • Pepper


  1. Preheat your oven to 200°C / Fan 180°C / 375°F / Gas Mark 6.
  2. In a small baking tray, gently drizzle a tiny bit of olive oil over the cherry tomatoes, along with a slight seasoning of salt and pepper and place in the oven to roast.
  3. In a small bowl, mix together the drained chickpeas, sliced red onion, chopped garlic and balsamic vinegar along with a tablespoon of olive oil, and place in a baking dish. Place the baking dish in the oven and cook for 15 minutes.
  4. In a large saucepan/wok, heat some olive oil over a high heat and then add the sliced parsnip, turning down to a medium heat. Cook for roughly five minutes until the parsnip has softened slightly and started to brown. Add in the pepperoni and rosemary sprig, and cook for a further five minutes, stirring occasionally.
  5. Place the sliced halloumi on the same baking tray as the cherry tomatoes, and cook until the halloumi is a beautiful caramel-colour.
  6. Throw in the kale to the parsnip and pepperoni mix and cook for a few minutes until the kale has slightly wilted.
  7. Mix together the salad leaves and kale and place everything else on top - the parsnip and pepperoni, the balsamic chickpeas and onion, the roasted cherry tomatoes and halloumi slices and finish with a final seasoning of salt and pepper.
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Monday, August 9, 2021
Vivien Christie
this version of veggie nachos is so tasty, we have it every time we entertain family and friends. It's a staple recipe, and so easy to make, you must try it!