Spiced roast carrots with halloumi & lentils
Vegetarian
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.

Notes:
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