Halloumi & Carrot Ribbon Salad
Serves 6
Ingredients
2 blocks halloumi
4 carrots
60g rocket
1 fennel bulb
2 tbsp honey
1 tbsp olive oil
1/2 cup cashews
Salt & Pepper
Dressing:
Large handful coriander
1 tbsp capers
1 green chilli
1 gherkin
1 tsp Apple cider vinegar
2 tbsp olive oil
1 tbsp water
Method
Pre heat oven to 180 degrees. Place coriander, capers, gherkin, chilli, vinegar, olive oil and water into a blender and blitz until smooth, set aside. Ribbon carrots using a peeler and place on oven tray, season well then place in the oven for 10 mins. Place rocket onto a flat serving dish, slice the fennel and avocado and set both aside. Using a small pan, place the cashews and toast for about a minute then remove from the heat and set aside. Slice the halloumi into strips and pan fry with a drizzle of olive oil. Flip the halloumi so both sides are nicely browned then remove from the heat as well. Remove carrot from the oven and drizzle in honey. Using tongs place it on top of the rocket, followed by the sliced fennel, halloumi & avo. Spoon the dressing on top then sprinkle the cashews and serve.