Roasted halloumi and carrot salad

This dish works beautifully as an indulgent vegetarian main or as a side dish to al fresco dining.

Serves 2


  • 250g cooked puy lentils
  • 200g halloumi, cubed
  • 1 bunch of small carrots
  • 2 tablespoons of honey
  • 1 teaspoon of white miso
  • 1/2 teaspoon of dried thyme
  • Pinch of dried chilli powder (or more)
  • 1 tablespoon of garlic oil
  • Large handful of pecans
  • Large handful of chopped parsley


Preheat the oven to 200C
In a baking dish, combine all the ingredients apart from the lentils, parsley and pecans
Bake for 20 minutes until starting to turn golden brown
Carefully add the lentils (the baking dish will be hot)
Decorate with the pecans and parsley