• 500 g whole baby carrots*, washed and trimmed
  • ¼ cup olive oil
  • 2 tsp Gregg's Whole Cumin Seeds
  • 2 tsp Gregg's Ground Coriander
  • 1 Tbsp runny honey
  • 100 g halloumi, sliced
  • 175 g pottle Just Smash Roasted Kumara & Butternut
  • Toasted chopped hazelnuts or almonds to garnish (optional)
  • Microgreens to garnish (optional)
  1. Preheat oven to 200°C (fan assisted). Place baby carrots on a baking tray lined with baking paper.
  2. Mix together olive oil, Gregg’s Whole Cumin Seeds and Gregg’s Ground Coriander. Pour over carrots and toss to coat.
  3. Roast carrots for 20-25 minutes, until tender. Remove from the oven and drizzle over the honey. Allow to cool.
  4. Heat a dash of oil in a frying pan and cook the halloumi slices, turning until golden. Drain on paper towels.
  5. Spread Just Smash Roasted Kumara & Butternut on a serving platter. Place roasted carrots on top, drizzling the carrots with any remaining oil, honey and seeds. Top with halloumi. Garnish with toasted chopped hazelnuts or almonds and microgreens if wished.

*We used a medley of different varieties of baby carrots.

Swap it out

  • If baby carrots aren’t available replace with carrots peeled and cut into diagonal slices.
  • Roast a mix of carrot and parsnips in place of the baby carrots.

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