Go Back

Honey and butter roasted carrot, halloumi, greens, and preserved lemon herb sauce salad with sea salt pepitas

Gluten free, vegetarian, FODMAP friendly
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins

Ingredients
  

FOR THE HONEY BUTTER CARROT SALAD:

  • 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)
  • 5-10 g butter if you use 10, you can drizzle the remaining honey and butter mixture over the salad at the end, heyo
  • 1 teaspoon honey
  • 2 large handfuls greens of choice I've used all sorts of sprouts, carrot tops, lettuce, rocket (or arugula for my international readership micro greens and everything else, all to success
  • 1 fennel sliced very finely or mandolined
  • 1 tablespoon olive oil
  • Lemon juice to taste
  • 1 packet of haloumi these vary in weight, but just buy the bigger one amirite

FOR THE SEA SALT AND MAPLE TOASTED PEPITAS:

  • 1/2 cup pepitas
  • 2 teaspoons maple syrup or honey
  • 1 teaspoon sea salt

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
  • 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 sea salt

Instructions
 

METHOD

  • Preheat the oven to 180 degrees Celsius. 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 30 minutes to 1 hour. This depends on the thickness of your carrots and how 'done' you like them. I cook mine for close to an hour, because I like them well cooked and I like the honey caramelised.
  • 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.