Name: Roasted Carrot and Halloumi Salad
Prep time: 15 min
Cook time: 25 min
Yield: Makes 4-6
Cuisine: Middle Eastern
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)

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!

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Makes 4-6

Prep Time 15 minutes

Cook Time 20-25 minutes

Easy

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: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.

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INGREDIENTS

Made with

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.