zoom Carrot, halloumi & four-seed salad

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    Carrot, halloumi & four-seed salad

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    Carrot, halloumi & four-seed salad

    • Vegetarian
    • Gluten Free
    • Preparation time: 15 minutes
    • Cooking time: 5 minutes
    • Total time: 20 minutes

    Serves: 2


    ½ tsp fennel seeds
    ½ tsp coriander seeds
    1 tbsp sunflower seeds
    1 tbsp pumpkin seeds 4 (about 450g) Waitrose Duchy Organic Carrots
    1 courgette
    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.

    Cook’s tip

    The quick-pickled carrot is lovely and crisp, and has a sharp kick to contrast with the saltiness of the cheese.

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    This recipe appeared within the July 2018 recipe card collection.
    Recipe cards are free to pick up every month in Waitrose stores


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