Halloumi with Spiced Carrots and Tahini Dressing
Oven-roasted carrots and onions spiced with cumin, coriander and smoked paprika, served with seared halloumi and tahini-lemon dressing.
- 250 g halloumi cheese
- 400 g carrots
- 1 medium red onion
- 2 cloves garlic cloves
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp smoked paprika
- 3 tbsp olive oil
- 3 tbsp tahini
- 2 tbsp lemon juice
- 2 tbsp water
- 15 g fresh parsley
- 30 g pomegranate seeds
- salt
- black pepper
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Add to a shopping listHow the shopping list works →- Step 1
Preheat your oven to 200°C (180°C fan/Gas Mark 6).
- Step 2
Peel and chop the carrots into 1.5cm chunks. Thinly slice the red onion. Mince the garlic.
- Step 3
In a large bowl, toss the carrots, red onion, garlic, cumin, coriander, smoked paprika, 2 tbsp olive oil, salt, and pepper. Spread evenly on a baking tray.
- Step 4
Roast for 25-30 minutes, or until the carrots are tender and slightly caramelised, turning halfway through.
- Step 5
While the vegetables are roasting, prepare the tahini dressing. In a small bowl, whisk together the tahini, lemon juice, water, and a pinch of salt until smooth and creamy. Add a little more water if needed to reach desired consistency.
- Step 6
Slice the halloumi into 1cm thick pieces.
- Step 7
Heat the remaining 1 tbsp olive oil in a non-stick frying pan over medium-high heat.
- Step 8
Fry the halloumi for 2-3 minutes per side, until golden brown and slightly crispy.
- Step 9
To serve, arrange the roasted carrots and red onion on plates. Top with the fried halloumi. Drizzle generously with the tahini dressing. Garnish with fresh parsley and pomegranate seeds.
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