This is my mother-in-law recipe, she made it for use 4-5 years ago for the first time and it has been one of my favourite-ever salad since! It has everything you want from a salad and more!
This one-pan wonder is bursting with colour, texture, and flavour. From sweet roasted carrots and creamy halloumi to crunchy pecans and peppery rocket, every bite is satisfying and packed with nourishing ingredients. The chickpeas add plant-based protein and fibre, making it a gut-loving dish that’s great for your microbiome and keeps you feeling full for longer.
I love how easy this is to throw together on a single tray, with no fuss. It’s the perfect way to get more plants on your plate – and it works brilliantly as a main or a side. Serve it with sourdough for a balanced meal that feels hearty but fresh.
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.