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.
1. Bring a saucepan of water to the boil. Add noodles to boiling water and simmer for 2 minutes, or until cooked al dente. Drain and rinse in cold water. Set aside.

2. Thinly slice apples. Slice capsicum and chilli. Dice avocado and chop cashews. Place in a large bowl with cabbage and noodles.

3. Whisk together 2 tbsp vinegar, 1/4 cup soy sauce, 2 tbsp sesame oil and 1 tbsp honey. Toss together with salad and noodles.

4. Slice eggplant into 1cm rounds and coat with 2 tbsp oil, 1 tsp ground ginger, salt and pepper. Roll in sesame seeds to coat. Heat a frypan over medium-high heat with 2 tbsp oil. Cook for 5 minutes on each side, in batches, until golden and cooked through (see notes).

5. Divide noodle salad between plates and serve with sesame crusted eggplant.

Notes:
Deseed the chilli first if you prefer less heat.

Add more oil to pan as needed.
Bean thread noodles 1 packet (100g)
Green apples 2
Green capsicum 1
Red chilli 1
Avocado 1
cashews 1 packet (60g)
Shredded red cabbage 1/2 bag (200g)
eggplant 1
Sesame seeds 1/2 packet (35g)

From your pantry:
oil (for cooking), salt, pepper, white wine vinegar, soy sauce (or tamari), sesame oil, honey, ground ginger