Carrot, Haloumi & Lentil Salad
Bright, bold, and bursting with flavour, this quick-to-prepare salad is perfect for the festive table. With spiced roasted carrots, golden haloumi, and a zesty Fig & Orange Vinaigrette, it’s a beautiful dish to share with family or enjoy any time.
Product: King Valley Fine Foods Fig & Blood Orange Dressing
Serves: 4-6
Effort: Easy
Prep time: 10 minutes
Cook time: 35 minutes
Dietary Info: Gluten-Free
Ingredients
- 3 large carrots, peeled and chopped into chunky pieces
- ½ tsp cinnamon
- ½ tsp cumin
- ½ tsp paprika
- 1 tsp honey
- Salt & pepper, to taste
- ⅓ cup Fig & Orange Vinaigrette
- 200g haloumi, cut into 1-inch thick pieces (roughly 12 pieces)
- 1 can lentils, rinsed and drained
- ½ red onion, finely diced
- 1 cup fresh parsley, chopped
- ½ cup fresh mint, chopped
- small handful of cranberries
- 1 tbsp sesame seeds
Instructions
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Preheat the oven to 200°C (180°C fan). In a large bowl, combine the carrots, olive oil, cinnamon, cumin, paprika, honey, salt, and pepper. Toss well to coat evenly.
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Spread the carrots in a single layer on a lined baking tray. Roast for 30 minutes, turning halfway, until they are tender and caramelised. Test doneness by piercing with a knife; it should glide through easily.
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Heat 2 tbsp olive oil in a non-stick pan over medium-high heat. Fry the haloumi pieces in a single layer for 1-2 minutes per side, or until golden brown and crispy.
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In a large bowl, toss together the roasted carrots, lentils, haloumi, red onion, parsley, mint, cranberries, and Fig & Orange Vinaigrette.
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Transfer the salad to a serving dish and sprinkle with sesame seeds. Serve warm or at room temperature.
