Florencia Baldini Last Updated on December 23, 2025This 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.
What Is Halloumi?
Halloumi is a semi-hard cheese originally from Cyprus, loved for its unique ability to hold its shape when cooked. Unlike most cheeses, it doesn’t melt, which makes it perfect for grilling, roasting, or pan-frying until golden on the outside and soft inside. It has a slightly salty flavour with a chewy, satisfying bite that pairs beautifully with sweet vegetables like carrots. Thanks to its high protein content, it also makes a great meat-free option for adding substance and flavour to salads and main dishes.
If you have any halloumi leftover from this recipe try my Peach & Halloumi Summer Salad.
The Dressing You’ll Want on Every Salad
The dressing really ties this salad together — it’s light, zesty, and just the right balance of sweet and sharp. The extra virgin olive oil gives it that smooth richness, while the lemon juice and zest brighten everything up. Mustard adds a subtle kick, and the honey balances it all with natural sweetness. A simple mix, but it brings the roasted carrots and salty halloumi to life, turning this salad into something you’ll genuinely look forward to eating. I think once you’ve tried it, you’ll want to use this dressing on plenty of other salads too!
Warm or Cold?
I often get asked on social whether this salad should be eaten warm or cold, and while it’s tasty either way, it’s definitely better warm. Fresh from the oven, the halloumi is crisp and golden, the carrots are at their sweetest, and the dressing turns glossy as it coats the vegetables — it’s just delicious. If you do eat it cold, the flavours will deepen (I’ve enjoyed it this way too and it’s lovely for leftovers), but the halloumi won’t stay crisp. One tip: if you’re making it ahead to enjoy cold, leave the rocket out until just before serving so it stays fresh, crisp, and peppery.
Step-By-Step Instructions
Step 1 – Add carrots, onions and chickpeas to a tray, season with oil and salt. Step 2 – Mix with your hands to coat. Roast in the oven. Step 3 – After 15 mins add the halloumi. And return to the oven for further 15 mins. Step 4 – Once out of the oven add the rocket. Step 5 – Drizzle the dressing and mix. 
Step 6 – Add the toasted pecans and serve.
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
Video
Ingredients
- 225 g halloumi
- 5 carrots
- 210 g chickpeas, drained
- 2 red onions
- 2 handful rocket
- 2 handful pecans
Dressing
- 2 tbsp extra virgin olive oil
- 1 lemon juice, you can use some of the zest, for some extra flavour
- 1 tsp mustard
- 1 tbsp honey
- salt, to taste
Instructions
- Preheat the oven to 180°C (350°F).
- Chop the carrots and onions, place them on a baking tray, and add the chickpeas. Roast for 30 minutes.
- Halfway through baking, add the halloumi.
- Remove from the oven and toss with toasted pecans, rocket (arugula), and your dressing.
- Mix well and serve with toasted sourdough bread.
Notes
- High in protein from halloumi, keeping you fuller for longer
- Roasted carrots add natural sweetness and fibre
- Naturally gluten-free and vegetarian friendly
- Honey lemon dressing balances sweet, tangy, and zesty flavours
- Nutritious, satisfying salad that works as a main or side
10/10 absolutely delicious, will definitely become a go to recipe
So happy to hear that — thank you! I’m thrilled it’s become a go-to for you, that means a lot 💛 It’s one of my favourite salads too!
It looks delicious! I’ll make it for Christmas dinner. As a side dish, how many portions are your recipe? Thank you!
Thank you so much Anne — that makes me so happy to hear!
As a side dish, the recipe makes around 4 portions. If you’re having it as a main, it serves 2 generous portions (which is how I sometimes enjoy it too! 😄).
Hope it’s a hit at your Christmas dinner, let me know— enjoy!
Flo x