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Honey and butter roasted carrot salad with halloumi and green herb sauce from www.georgeats.com

Roasted carrot haloumi salad

Gluten free, vegetarian, FODMAP friendly
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Salad
Cuisine Food Intolerance Friendly
Servings 4 people

Ingredients
  

For the roasted carrots:

  • 250 g Dutch baby carrots carrot top leafy bits removed (and kept! They make a great salad sprucer - they have a slightly bitter taste, somewhat similar to rocket, and add a bunch of punch to salads)
  • 25g g butter
  • 1-2 teaspoons honey

For the salad:

  • 2 large handfuls greens of choice I've used all sorts of sprouts, carrot tops, lettuce, rocket, micro greens and everything else, all to success
  • 1/2 - 1 fennel bulb sliced very finely or mandolined
  • 20ml (1 tablespoon) olive oil
  • Lemon juice to taste
  • 1 X 180-200g packet of haloumi these vary in weight, but just buy the bigger one amirite

For the maple pepitas:

  • 1/2 cup pepitas
  • 2 teaspoons maple syrup or honey
  • salt, to taste

For the herb and lemon dressing:

  • 1 large bunch of mint leaving a few for a garnish if you fancy
  • 1 large bunch of coriander same as above
  • 125ml (1/2 cup) good quality olive oil
  • 30 g preserved lemon about 2 small pieces, make sure you throw the whole thing in, not just the flesh
  • Juice of 1 juicy lemon
  • Good pinch of salt

Instructions
 

  • Preheat the oven to 180C/350F.. Place the washed and trimmed carrots on a sheet of baking paper. Dot around small pieces of butter (I use my hands) and 1 teaspoon of honey (I do not use my hands).
  • Place the carrots into the oven for anywhere between 15-30 minutes. This depends on the thickness of your carrots and how 'done' you like them. Check them intermittently and turn as necessary, as honey can burn easily.
  • In your food processor, combine all the ingredients for the herb and lemon dressing, and whizz up until a smooth(ish, if your blender is like mine) sauce forms. Set aside.
  • In a large bowl, use your hands to massage the olive oil and lemon juice into the thinly sliced fennel. Sprinkle with sea salt and allow to sit.
  • When the carrots have about 10 minutes left, pop the pepitas into the oven on a lined baking tray. Don't make my mistake, make sure you line it. Bake for around 10 minutes, or until browned, and then pour over the maple syrup and salt, mixing well. The maple will solidify and create addictive, crunchy pepitas.
  • Pull the carrots out of the oven, and assemble the salad on a serving plate of your choice.
  • Finally, cook the haloumi over a high heat in a nonstick saucepan (I like to grease mine ever so slightly beforehand) - watch it carefully and cook until soft and golden on both sides. Pop on top of the salad and serve.
Keyword Haloumi recipes, haloumi salad
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