Roasted Halloumi with Carrot and Harissa Glaze
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and feels special enough for guests. The halloumi gets gorgeously golden and crispy while the carrots soften into sweet, tender spears beneath a spiced harissa glaze. I love that carrots are packed with beta carotene, which is great for your eyes and skin, and they're incredibly affordable too. The harissa adds a wonderful smoky heat that plays beautifully against the salty cheese and natural sweetness of the honey. It's simple, impressive, and absolutely delicious.
Ella x
Ingredients
- 400 ghalloumi cheese(cut into 1cm thick slices)
- 500 gcarrots(cut into batons or chunks)
- 2 tablespoonsharissa paste
- 2 tablespoonshoney
- 3 tablespoonsolive oil
- 1 tablespoonlemon juice
- 2garlic cloves(minced)
- 1 teaspooncumin seeds
- 2 tablespoonssesame seeds
- 2 tablespoonsfresh coriander(chopped)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
Detail level
Instructions
- 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
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
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
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
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
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.
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