Roasted carrot, chickpea and halloumi salad
Sweet roasted carrots and fennel, crispy chickpeas, massaged kale and gold halloumi, finished with a zesty orange vinaigrette and a scatter of pumpkin seeds This salad delivers over 30g protein and around 16g of fibre per perving, which makes it a satisfying lunch or light dinner.
ingredients
serves 2
250g carrots, scrubbed and but into chunky batons
1 fennel bulb, trimmed and cut into wedges
Jar of chickpeas (we like Bold and Bean), drained
2 tsp extra virgin olive oil
1 tsp ground cumin
2 large handfuls of kale, stalks removed and leaves shredded
125g halloumi, sliced
30g pumpkin seeds
Dressing
1 tbsp extra virgin olive oil
Juice of 1/2 orange
1 tsp apple cider vinegar
1 tsp Dijon musard
salt and pepper
method
Heat the oven to 200°C. line a large baking tray with baking parchment.
Tip the carrots, fennel and chickpeas onto the tray. Add the olive oil and ground cumin and mix well.
Roast for around 30 mins until the carrots and fennel are tender and the chickpeas are crisp.
While the vegetables roast, whisk the vinaigrette ingredients together in a small bowl or shake in a jar.
Put the kale in a large bowl with a little of the vinaigrette and massage with your hands until the leaves are soft and darken.
Heat a frying pan over a medium heat and all the halloumi slices. Cook for 2 mins until golden and crisp on both sides.
Divide the massaged kale between 2 bowls. To with the roasted carrot, fennel and chickpeas and then the halloumi. Drizzle over the remaining vinaigrette and finish with the pumpkin seeds.
the health boost tip
The roasted vegetables and vinaigrette can be made a day ahead and keep in fridge, so all that’s left to do is dry fry the halloumi and assemble. The vitamin C in the orange helps your body to absorb the plant-based iron in the chickpeas, kale and pumpkin seeds.
