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Honey butter roasted carrot, halloumi and preserved lemon herb sauce pasta

Gluten free, vegetarian, FODMAP friendly
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    • 400 g gluten free spaghetti only if you need it to be gluten free
    • 1 fennel bulb mandolined or finely sliced
    • 250 g dutch baby carrots you can use more if you're into carrots
    • 1 teaspoon honey this is enough for 250g carrots, use more if you're using more carrots
    • 10-20 g butter slightly more than the original, but here we will drizzle the melted butter over the pasta mmmmm yes
    • 1 packet of halloumi they vary from 180g to 250g, as far as I can tell. The more the merrier
    • 2 large handfuls of greens of your choice I've used basically every green under the sun, but for the pasta rocket aka arugula goes well


    • 1/2 cup olive oil
    • 1 large bunch mint
    • 1 large bunch coriander or a large handful of rocket/another green
    • 30 g around 2 small pieces of preserved lemon
    • Juice of 1 lemon or lime
    • Pinch of salt



    • Preheat the oven to 180 degrees Celsius, and lay the carrots on a lined baking tray. Sprinkle them with the honey and blob them with butter, finishing with a good pinch of sea salt. Cook for 30 minutes to an hour, depending on how well done you like your carrots. While the carrots are cooking, place the finely sliced fennel in a bowl, and massage it with some olive oil, a bit of lemon or lime juice, and a smidge of salt. Set aside.
    • When the carrots have ten minutes left, place the pepitas in the oven on a lined tray, and bring a large pot of salted water to the boil. If you follow me on Instagram you might have noticed I like to cook my spaghetti in a wok, so it can lie straight in the water. Whether I should be proud of or hiding this fact/'hack' remains to be seen. Once the water is boiling, add the pasta, and cook for around 8-10 minutes. This will depend heavily on what brand and shape you decide to use, so follow the packet and eat a bit of pasta every now and again to check.
    • The carrots and pepitas should be done, so remove them both from the oven. Pour the maple syrup over the pepitas, and sprinkle with sea salt. Set both aside.
    • Pop all the ingredients for the preserved lemon sauce in the food processor, and whizz until fully combined and saucy.
    • Once the pasta is cooked al dente (most of the way through, with a bit of bite) reserve about a cup or so of draining water, and drain the rest. Place the pasta back in the pot (or wok, no judgement) along with the reserved pasta water. Pour over the herb sauce, adding as little or as much as you like. I add the whole lot. Toss to coat, and then stir through the greens and the fennel (along with the lemon and oil juice, if there's any left)
    • Heat a pan to over a high heat, and once it's hot, add a scant half teaspoon of oil. Your pans might be better than mine, and you might not need to. Either way, add the halloumi to a super hot pan, and watch it closely, turning after a minute or two. Repeat if you need more colour.
    • To serve, you can either toss everything together in the pan, or you can lay the halloumi and carrots atop a bed pasta. Whatever you do, make sure you use the leftover honey butter from the carrots, and top the whole thing with the maple toasted pepitas and some chopped carrot tops (you can eat them! I promise!)
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