Sweet roasted carrots, golden pan-fried halloumi and peppery rocket come together with a drizzle of homemade hot honey for a simple dish that's packed with flavour. Perfect as a light lunch, colourful side dish or easy summer dinner, this recipe is ready in under 40 minutes and makes the most of fresh seasonal carrots.
Ingredients
- 3–4 large carrots
- 1 block halloumi cheese
- 50g rocket
- Olive oil, for cooking
- Salt and freshly ground black pepper
Hot Honey Dressing
- 2.5 tbsp honey
- ½ tsp chilli flakes
- 1 tsp vinegar
- 1 tsp olive oil
- Pinch of sea salt
Method
- Preheat the oven to 180°C.
- Peel the carrots and slice them on the diagonal. Place them on a baking tray, drizzle with olive oil and season with salt and pepper. Roast for 20–25 minutes, turning halfway through, until tender and lightly caramelised around the edges.
- Slice the halloumi into thick slices. Heat a little olive oil in a large frying pan over a medium heat and cook the halloumi for 2–3 minutes on each side until golden and crisp.
- Meanwhile, whisk together the honey, chilli flakes, vinegar, olive oil and a pinch of sea salt.
- Reduce the heat slightly and pour the hot honey mixture into the pan with the halloumi. Add the roasted carrots and gently toss everything together until coated in the warm glaze. Remove from the heat and allow to cool for a couple of minutes.
- Arrange the rocket on a serving platter, then top with the glazed carrots and halloumi. Finish with a handful of extra rocket and any remaining hot honey from the pan before serving.