• 450g SPAR halloumi
FOR THE CARROT SALAD
• 700g The Greengrocer’s carrots, peeled and cut into similar-sized batons
• 1 The Greengrocer’s large red onion, cut into wedges
• 400g can SPAR chickpeas, rinsed and drained
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp chilli powder
• 1 clove The Greengrocer’s garlic, crushed
FOR THE DRESSING
• 1 tbsp honey
• 1 tsp mustard
• 30ml white wine vinegar
• 1 clove The Greengrocer’s garlic, crushed
• 60ml olive oil
TO SERVE
• 400g The Greengrocer’s rocket
• 1 The Greengrocer’s red chilli, finely chopped
1. Heat oven to 200°C / 180°C Fan/ Gas 6
2. In a large bowl, mix the carrot salad ingredients together. Season with salt and black pepper to taste
3. Tip onto a large oven tray, and roast for 30 minutes
4. Heat a griddle pan or frying pan. Slice the halloumi into rectangles and fry for 2-3 minutes each side, until golden and lightly charred. Season and keep warm
5. For the dressing, using a small bowl, whisk the ingredients together and season
6. To serve, arrange the rocket leaves onto plates, top with the carrot salad and halloumi, sprinkle with chilli then add the dressing before serving
