Warm Carrot Salad with Halloumi & Tahini
Kayla LaManna
6
5 minutes
30 minutes
Salads, Sides
This is anything but a boring side, caramelised carrots, salty halloumi, fresh herbs and a creamy tahini dressing.
Ingredients
Carrots
- 2 bunches baby carrots
- 2 tablespoons extra virgin olive oil
- 1 tablespoon honey
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- Salt and pepper
Salad
- 4-6 Medjool dates, pitted and roughly chopped
- 200 g halloumi, cubes
- ½ cup toasted pepitas
- ½ cup fresh parsley
- ½ cup fresh mint
Lemon Tahini Dressing
- ¼ cup tahini
- Juice of 1 lemon
- 1 tablespoon honey
- 1 small garlic clove, finely grated
- 2–4 tablespoons warm water
- Salt
Directions
Preheat the oven to 190 degrees Celsius.
Place the carrots onto a lined baking tray. Drizzle with olive oil and honey and season with cumin, coriander, salt and pepper.
Toss well and roast for 25–30 minutes, or until golden and tender.
Add the dates to the tray for the final 5 minutes of cooking.
Slice the halloumi and cook in a hot frying pan until deeply golden on both sides.
For the dressing, whisk together the tahini, lemon juice, honey, garlic and salt. Gradually add warm water until you have a smooth, pourable consistency.
Simply toss all the ingredients together in a large bowl, pour over the dressing and toss well until everything is evenly coated. Finish with an extra squeeze of lemon juice and a sprinkle of fresh herbs and serve.
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