Roasted Halloumi with Carrot and Harissa Glaze

Instructions

1. 1

   Preheat your oven to 200°C (180°C fan). In a small bowl, whisk together harissa paste, honey, 2 tablespoons of olive oil, lemon juice, minced garlic, cumin seeds, sea salt and black pepper until well combined.

   Tip: Make the glaze ahead of time for easier assembly.

2. 2

   Toss the carrot batons with half of the harissa glaze and spread them in a single layer on a large baking tray. Roast for 12 minutes until they begin to soften.

   Tip: Cut carrots into uniform sizes to ensure even cooking.

3. 3

   While carrots roast, pat the halloumi slices dry with paper towels. Arrange them on a separate baking tray and brush with the remaining harissa glaze on both sides.

   Tip: Dry halloumi helps it develop a better golden crust.

4. 4

   After 12 minutes, remove the carrot tray and place the halloumi tray in the oven alongside it. Roast both together for 12-13 minutes until the halloumi is golden and slightly crispy at the edges, and carrots are tender.

   Tip: Watch the halloumi carefully as cooking times vary by oven.

5. 5

   Toast the sesame seeds in a dry pan over medium heat for 2-3 minutes, stirring frequently until fragrant and lightly golden.

   Tip: Toasted seeds add nutty flavor and better texture than raw.

6. 6

   Transfer the roasted halloumi and carrots to a serving platter. Sprinkle with toasted sesame seeds and fresh chopped coriander.

   Tip: Serve immediately while the halloumi is still warm and squeaky.