Honey and butter roasted vegetables. A trick (can we call it a trick?) I’ve discovered when entertaining guests and realising, last minute, that I was short on things for them to eat. Honey, butter and sea salt are literally all it takes to transform an otherwise side dish into the main event. I can’t tell you how many times this trick not trick has come to my rescue in the past few years. Another entertaining trick? Haloumi. Enter, this roasted carrot haloumi salad.
Roasted carrot haloumi salad
This salad is as nice to eat as it is to look at. Sweet Dutch baby carrots, salty crispy haloumi, fresh greens and a herby zingy dressing. All of these elements come together for the perfect bite.
A bit of dietary requirement housekeeping: this recipe is gluten free, FODMAP friendly, grain free and vegetarian. If you’re a FODMAPper and are really against using even a teaspoon of honey, feel free to substitute it with maple syrup or rice malt syrup.
FODMAP notes for your roasted carrot haloumi salad
Halloumi is FODMAP friendly in 2 slice per person servings
Honey is FODMAP friendly in 1 teaspoon servings per person. This makes this salad well under the limit, but you can substitute maple syrup or rice malt if you like.
Fennel is FODMAP friendly in 1/2 cup or 40g servings per person per serve.
More salad recipes
- Radicchio salad with blue cheese and honey walnuts
- Cucumber tomato salad with herbs and walnuts
- Vegetarian kind of Cobb salad
- Radicchio orange salad with goat’s chilli and chilli maple walnuts
- Feta, kale and crispy chickpea salad
Roasted carrot haloumi salad
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
- 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.