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Roasted Carrot and Halloumi Salad
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Roasted Carrot and Halloumi Salad

The combination of roasted carrots, halloumi on a bed of Just Smash Roasted Kumara & Butternut dip is not only delicious but can be beautifully presented on a platter or deconstructed style on a board. Either way – your guests will love it!

Makes 4-6
Prep Time 15 minutes
Cook Time 20-25 minutes
Ingredients
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)

NUTRITION INFORMATION

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
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Method
Step 1
Preheat oven to 200°C (fan assisted). Place baby carrots on a baking tray lined with baking paper.
Step 2
Mix together olive oil, Gregg’s Whole Cumin Seeds and Gregg’s Ground Coriander. Pour over carrots and toss to coat.
Step 3
Roast carrots for 20-25 minutes, until tender. Remove from the oven and drizzle over the honey. Allow to cool.
Step 4
Heat a dash of oil in a frying pan and cook the halloumi slices, turning until golden. Drain on paper towels.
Step 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.
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Servings
Original recipe yields 1 serving
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
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)
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