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Roasted carrot salad with halloumi
Serves: 6
Prep time: 10 minsTotal time: 
Recipe photograph by Dan Jones
Roasted carrot salad with halloumi
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
Serves: 6
Prep time: 10 minsTotal time:
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Nutritional information (per serving)
Calories
229Kcal
Fat
13gr
Saturates
8gr
Carbs
13gr
Sugars
12gr
Fibre
5gr
Protein
12gr
Salt
1.4gr
Livvy Potts and Katy Young
Friends Livvy Potts and Katy Young run Feast, a luxury catering company
See more of Livvy Potts and Katy Young’s recipes
Livvy Potts and Katy Young
Friends Livvy Potts and Katy Young run Feast, a luxury catering company
See more of Livvy Potts and Katy Young’s recipes
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.