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Carrot, halloumi & four-seed salad
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½ tsp fennel seeds
½ tsp coriander seeds
1 tbsp sunflower seeds
1 tbsp pumpkin seeds 4 (about 450g) Waitrose Duchy Organic Carrots
5 tbsp cider vinegar
2 tbsp sultanas, roughly chopped
½ x 250g pack halloumi, cut into 1cm slices
1. Dry-toast the fennel and coriander seeds in a frying pan for about 1 minute until fragrant. Set aside to cool slightly, then roughly crush in a pestle and mortar. Meanwhile, dry-toast the sunflower and pumpkin seeds for 1-2 minutes until golden; remove and set aside.
2. Using a vegetable peeler or mandoline, carefully pare long ribbons from the carrots and courgette (discard or snack on any leftover pieces). Place in a large bowl with the vinegar, crushed fennel and coriander seeds, sultanas and 100ml ice-cold water, then set aside.
3. Meanwhile, dry-fry the halloumi slices in the frying pan over a medium-high heat for 1-2 minutes on each side, until golden, then remove and chop into chunks. Drain the carrot, courgette and sultanas in a sieve, shaking off any excess, and discard the liquid. Place on 2 plates and top with the warm halloumi before scattering over the sunflower and pumpkin seeds.
The quick-pickled carrot is lovely and crisp, and has a sharp kick to contrast with the saltiness of the cheese.
This recipe appeared within the July 2018 recipe card collection.
Recipe cards are free to pick up every month in Waitrose stores
Typical values per serving:
This recipe was first published in June 2018.