This roasted carrots and halloumi rocket salad is one of the recipes that made me fall in love with salads. My mother-in-law made it for us over five years ago, and it’s been one of my all-time favourites ever since. It has everything you want in a salad—colour, crunch, and full-on flavour.
This one-pan wonder combines sweet roasted carrots, creamy halloumi, crispy chickpeas, toasted pecans, and peppery rocket, all tossed in a zesty lemon dressing. It’s satisfying, gut-loving, and packed with fibre and plant diversity to support your microbiome and keep you feeling full for longer.
I love how simple this roasted carrots and halloumi rocket salad is to throw together—just one tray, minimal prep, and so much flavour. Whether you serve it as a main or a side with toasted sourdough, this halloumi rocket salad is hearty, fresh, and absolutely buonissimo.
Tips
- Even Roasting: Chop your carrots and onions into similar sizes so they roast evenly.
- Crispy Chickpeas: Pat your chickpeas dry before roasting – it helps them get beautifully crisp.
- Golden Halloumi: Add the halloumi halfway through so it gets golden without overcooking.
- Toast Your Pecans: Toasting nuts brings out their flavour – just a few minutes in a dry pan does the trick.
- Fresh Dressing Tip: Add the dressing just before serving so the rocket stays nice and fresh.
- Sourdough Side: Serve with toasted sourdough for a lovely crunch and extra satisfaction.
Swaps
Halloumi: Use feta or grilled tofu for a dairy-free version.
Chickpeas: Try lentils, butter beans or cannellini beans.
Rocket: Swap with baby spinach or mixed leaves.
Pecans: Use walnuts, almonds, or sunflower seeds for a nut-free option.
Mustard: Wholegrain or Dijon both work, or skip and add a splash of maple syrup.
Storage
Fridge: Store leftovers in an airtight container for up to 3 days. Keep the rocket and dressing separate if possible, to keep everything fresh.
Meal Prep Tip: Roast the veg and chickpeas ahead of time, then assemble fresh with greens and dressing when ready to eat.
More Amazing Salads
Roasted Carrots & Halloumi Salad
Ingredients
- 225 g halloumi
- 4/5 carrots
- 1/2 jar chickpeas I used @boldbeans
- 2 red onions
- 2 handful of Rocket
- 2 Handful of pecans
Dressing
- 2 tbsp extra virgin olive oil
- Juice of 1 lemon you can use some of the zest, for some extra flavour
- 1 tsp mustard
- Salt
Instructions
- Chop carrot and onions and add to a baking tray.
- Add the chickpeas too and bake at 180 C for ~30 mins, half way add the halloumi.
- Once it’s ready add toasted pecans, rocket and dressing.give it a good mix.
- Serve with toasted sourdough bread.