- 500g rainbow carrots
- 1 tsp ground coriander
- 400g tin of chickpeas
- A handful of flat leaf parsley
- 1 tbsp honey
- 1 tsp Dijon mustard
- 1 lemon
- 200g halloumi
- 100g lamb's lettuce
- 1 tbsp sesame seeds
- 2 tbsp olive oil
- Sea salt + black pepper
- 1.
Heat your oven to 200°C/Fan 180°C/Gas 6. Slice the green tops off the carrots. Scrub the carrots and slice them on the diagonal into 1cm-thick rounds (no need to peel). Arrange them on a baking tray. Sprinkle over the ground coriander. Drizzle over 1 tbsp olive oil. Season with a pinch of salt and pepper. Toss well to mix. Roast for 20 mins till soft to touch and lightly caramelised.
- 2.
Meanwhile, drain and rinse the chickpeas. Add these to a large salad bowl. Finely chop the parsley leaves and stalks. Stir through the chickpeas.
- 3.
In a separate bowl, whisk together the Dijon mustard, honey and the juice from half the lemon. Drizzle in 1 tbsp olive oil and season with a pinch of salt. Whisk again and set to one side.
- 4.
Drain the halloumi and pat dry. Slice the block into 8 strips. Heat a large griddle pan or frying pan on a high heat. When the pan is smoking hot, add the halloumi and fry for 2-3 mins on each side till golden brown.
- 5.
When the carrots are cooked, remove from the oven. Add them to the chickpeas. Pour over half the dressing and toss well to mix. Tumble in the lamb’s lettuce and drizzle in a little more dressing. Toss again to mix.
- 6.
Divide the salad between plates. Layer 4 strips of halloumi on each plate. Drizzle over the remaining dressing. Scatter over the sesame seeds to serve.
- Tip
Love Your Leftovers
Blitz the carrot tops with vegetarian Parmesan, pine nuts, basil and garlic for a delicious summer pesto.
