Spiced roast carrots with halloumi & lentils

30 Min
pretty easy
4 People
Rating starstarstarstarstar
Golden halloumi on a bed of colourful carrots, oven roasted in a mix of spices tossed together with tender lentils and salad.

Protein upsize option - artichokes.
1. Set oven to 220ºC.

Place lentil mix in a saucepan and cover with water. Bring to the boil and simmer for 15-20 minutes, or until tender but still firm. Drain and rinse.

2. Cut carrots into rough angular pieces. Toss on a lined oven tray with 2 tsp cumin seeds, 2 tsp ground ginger, 1 tbsp oil, salt and pepper. Roast in the oven for 20 minutes, or until golden and cooked through.

3. Finely chop dill. Whisk together with 2 tbsp vinegar, 1/2 tbsp honey, 1/3 cup olive oil, salt and pepper.

4. Slice spring onions and cucumbers. Set aside.

5. Slice halloumi into even pieces. Heat a frypan over medium-high heat with 1 tbsp oil. Cook halloumi in batches for 2-3 minutes on each side until golden.

6. Toss lentils with roast carrots, dressing and fresh salad. Divide between plates and top with halloumi. Season with cracked black pepper.

Most of our veggies come pre-washed, but it’s always good to give them an extra rinse.

Protein upsize option - artichokes.

Roughly chop and toss through salad at the end.
Puy lentils/currant mix 1 packet (260g)
Orange carrots 4
Purple carrots 2
dill 1 packet
Spring onions 1/4 bunch
Baby cucumbers 1 punnet
halloumi 2 packets (2 x 180g)

From your pantry:
oil (for cooking + olive), salt, pepper, honey, ground ginger, cumin seeds, white wine vinegar