Oh look it’s my first cheesy recipe! I may not be the world’s biggest cheese connoisseur, but having lived with Cypriots for a good 3 years, I can’t deny my love for halloumi. To keep with the more Greek theme of this salad I’ve also added chickpeas, thinly sliced red onion, and lots of lemon and olive oil to dress it. Without a doubt though the star of this salad is the roasted carrots, which taste just incredible!
Serves: 2 as a main, 4 as a side
Ingredients:
200g baby carrots
Olive oil
Honey
80g romaine lettuce, chopped
1 can chickpeas
Paprika
1/4 small-medium red onion, sliced
150g halloumi, sliced and cut into quarters
Lemon juice
A sprinkling of cumin seeds
Salt and pepper
What to do:
- Preheat the oven to 180°C
- Line a baking tray with greaseproof paper
- Peel the carrots if you want, but if you’re using baby carrots it’s not necessary
- Place the carrots on the baking tray, drizzle with a little olive oil and honey, and season with a little salt and pepper
- Roast the carrots for around 20 minutes until caramelised and soft
- Meanwhile, chop up the romaine lettuce, slice the red onion, and toss the chickpeas in a little paprika
- Mix these in a large bowl with a drizzle of olive oil and lemon juice
- When the carrots are almost ready, cook the halloumi in a pan (no oil needed) until brown on both sides
- Add this to the salad mixture, along with the now cooked carrots
- Serve with a little more paprika and a sprinkling of cumin seeds
This looks fantastic! I LOVE roasted vegetables with chickpeas!