Honey Orange Roasted Carrot & Halloumi Salad
An Original Recipe by Lorraine Elliott
Preparation time: 15 minutes
Cooking time: 1 hour 10 minutes
Serves: 4 - 6 as a side
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1kg/2.2lbs carrots
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3 cloves garlic, peeled and finely grated
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3 tablespoons oil plus another 2 tablespoons
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3 tablespoons Dijon mustard
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3 tablespoons orange juice
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2 tablespoons honey
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1 teaspoon finely grated orange zest
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Oil for frying
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500g/1.1lb halloumi, sliced
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2 cups baby spinach (optional)
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2 tablespoons roasted slivered almonds
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2 small red chillies
Step 1 - Preheat oven to 220C/440F/Gas 7 and line a large baking sheet with parchment. Top and tail the carrots and peel the carrots. Cut into two inch batons that are even in thickness and place in a bowl. In another bowl whisk the grated garlic, 3 tablespoons of oil, mustard, orange juice, honey and zest and mix the carrot batons in this. I mix it with my hands and then grab a handful of the carrots (letting most of the dressing slide off back into the bowl). Spread the carrots out into a single layer on the parchment. Drizzle with the remaining 2 tablespoons of oil on top and roast for 45 minutes or until caramelised. Cool these off while you make the rest if you are serving this cold, otherwise you can do step 2 while the carrots are roasting.
Step 2 - Heat a frying pan on medium high heat and add a tiny bit of oil. Pan fry the halloumi slices until golden on both sides and place on a plate. Toss the baby spinach and carrots in the rest of the dressing and the plate up adding halloumi between the layers. Sprinkle with almonds and red chillies and serve.