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!
What do I need ?
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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How do I make it ?
Preheat oven to 200°C (fan assisted). Place baby carrots on a baking tray lined with baking paper.
Mix together olive oil, Gregg’s Whole Cumin Seeds and Gregg’s Ground Coriander. Pour over carrots and toss to coat.
Roast carrots for 20-25 minutes, until tender. Remove from the oven and drizzle over the honey. Allow to cool.
Heat a dash of oil in a frying pan and cook the halloumi slices, turning until golden. Drain on paper towels.
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.
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.