Roasted carrot salad with halloumi
Serves 6 | prep 10 mins | total time
Roasted carrot salad with halloumi
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Serves 6 | prep 10 mins | total time
Vibrant, tasty, and simple, this salad is a favourite at parties, and is particularly delicious alongside lamb. Any leftovers are great cold, straight from the fridge
Rate
Nutritional information (per serving)
Calories
229Kcal
Fat
13gr
Saturates
8gr
Carbs
13gr
Sugars
12gr
Fibre
5gr
Protein
12gr
Salt
1.4gr
Ingredients
- 800g-1kg carrots, trimmed – a mix of colours is ideal here
- 1 tbsp olive oil
- 1 tsp ground coriander
- 1 x 250g pack halloumi
- 1 x 28g pack flat-leaf parsley, leaves roughly chopped
For the dressing
- 200ml natural yogurt
- 1⁄2 tsp ground coriander
- juice of ½-1 lemon, to taste
Step by step
Get ahead
The carrots can be roasted ahead; serve at room temperature with the just-fried halloumi.
- Peel the carrots and slice into similar-sized batons. Toss in the olive oil, season with salt and pepper, and sprinkle with the ground coriander. Roast at 200°C, fan 180°C, gas 6 for 45 minutes, or until they start to caramelise.
- Make the dressing by mixing the yogurt, ground coriander and lemon juice with seasoning.
- When the carrots are ready, slice the halloumi into rectangles and dry-fry it in a nonstick frying pan over a medium heat until golden. Toss the parsley with the warm carrots and halloumi, and spoon the dressing over the top.
