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