Name: Maple Roasted Carrots with Kale and Haloumi
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 2
Ingredients: 4 carrots cut lengthways into 1cm thick chips; 2 tbs olive oil *to taste; 1 tsp maple syrup *to taste *optional; 180g haloumi cut lengthways; 3 stalks kale chopped into small pieces; 1 lemon juiced; 1 pinch sea salt *to taste; 1 handful mint leaves; 1 tbs lemon rind; 1/2 cup slivered almonds toasted; 1 tbs sesame seeds

by Jess Sepel Last updated on 11/11/2020

I’m obsessed with this salad. It’s tasty, quick and easy. The combination of salty haloumi and sweet, maple roasted carrots is so moreish. Yum! - Jess Sepel

Ingredients

4 carrots cut lengthways into 1cm thick chips
2 tbs olive oil *to taste
1 tsp maple syrup *to taste *optional
180g haloumi cut lengthways
3 stalks kale chopped into small pieces
1 lemon juiced
1 pinch sea salt *to taste
1 handful mint leaves
1 tbs lemon rind
1/2 cup slivered almonds toasted
1 tbs sesame seeds

Method

Step 1

Preheat the oven to 180C. Line a baking tray with baking paper.
Step 2

Place the carrots on the baking tray and drizzle with olive oil and maple syrup. Toss to coat. Bake for 30-40 minutes or until golden and cooked through.
Step 3

Heat 2 tablespoons of olive oil in a medium-sized non-stick saucepan. Add the haloumi slices and fry for 1-2 minutes each side until golden.
Step 4

Meanwhile, arrange the kale leaves on a large serving plate, drizzle with lemon juice and sea salt, and massage the kale gently with your hands.
Step 5

Arrange the cooked carrots on top of the kale. Then top with the fried haloumi, mint and lemon rind. Sprinkle with slivered almonds and sesame seeds. Serve and enjoy.