It’s no surprise to anyone who knows me, I love halloumi. It’s a cheese that gets soft but doesn’t melt, lending itself to browning beautifully with a distinct seared crust. It grills perfectly and it just such a fun cheese to play with.

I love using it in a sandwich where it becomes the main star, a vegetarian substitute that will make anyone happy. Stuff it inside some small sweet peppers, skewer and grill and it’s an easy and lovely appetizer. In this recipe I tear it to give it crackly edges, pan sear it for a golden crust all around and plop it on a salad full of spice roasted carrots and marinated kale.

It’s hearty without being heavy and flavorful without being overbearing. I just love this salad. You can prep all the ingredients ahead of time, even roast the carrots! And then when you plan to enjoy the salad, sear up the torn pieces of halloumi, massage the kale with the dressing and then top with the cumin flecked carrots and the delicious halloumi. Might be one of my favorite salads yet!

xo,

kendra

Cumin Roasted Carrot and Halloumi Salad

Gluten, Soy, Egg, Fish, Shellfish and Nut free

Prep Time: 40 minutes

Serves: 2

Ingredients

• 3 carrots
• 1/2 tsp. cumin
• 1/2 tsp. smoky paprika
• 1/4 tsp. garlic powder
• 1 bunch lacinato kale
• 1 Tbsp. grainy dijon mustard
• 1 tsp honey (just a little squeeze!)
• 2 Tbsp. sherry vinegar
• 3 Tbsp. olive oil
• 6 oz. halloumi, patted dry
• 5-6 dates, pitted and sliced

Directions

1. Preheat oven to 400, preferably convection. Line a small tray with parchment paper and set aside.
2. Slice the carrots on a bias, about 1/2″ thick and pour onto the parchment lined tray.
3. Drizzle with enough olive oil to lightly coat, about 1 Tbsp., and then sprinkle the cumin, smoky paprika and garlic powder over. Toss to mix.
4. Sprinkle lightly with salt and roast at 400 until golden, about 20 minutes.
5. Meanwhile, de-stem and then slice the kale.
6. In a large bowl mix together the dressing of grainy dijon, honey, sherry vinegar and olive oil. Whisk until mixed well. Add salt to taste.
7. Add the kale to the salad bowl and gently mix with your hands to massage.
8. Preheat a large nonstick pan over medium heat and add a small drizzle of olive oil.
9. Tear the halloumi into bite size pieces and sear on each side, 2-3 minutes per side, until golden brown.
10. Divide the massaged kale between two bowls and then top with the spice roasted carrots, halloumi and finally the sliced dates.
11. Enjoy!!

Happy Foods are the Best Foods!