Halloumi & Honey Roasted Carrot Bowls
This bowl was love at first bite. We have been using GoodFood for meal inspiration and to take the stress out of planning meals a few times a month and came across this recipe. Now it’s my absolute favourite go-to meal that feels a little fancy, and is the perfect balance of nourishing and satisfying. A few ingredients native to the Middle East are worth the hunt at the grocery store if you don’t have them already. This recipe is perfect for a chill Friday night, hosting friends for dinner, or meal prep (dressing separate until ready to eat).
Halloumi & Honey Roasted Carrot Bowls
Serves 4
Recipe by GoodFood
Ingredients
8 carrots, peeled, and halved lengthwise (quartered if carrots are large)
1 bunch of kale, washed, stems removed and rough chopped
1/4 cup red wine vinegar
2 tbsp honey (or maple syrup)
2 cups dry pearl couscous (or quinoa to make gluten free)
2 tbsp Ajvar (roasted red pepper relish, can find at Superstore, or omit it'll still be good)
1 cup hummus
250g halloumi, sliced 1/4 inch thick (or firm tofu to make dairy free)
1 tbsp Za’atar spice (The Silk Road Spice Merchant carries this or you can find it at Superstore)
Instructions
Preheat oven to 450°F. Bring a medium pot of salted water to a boil. On a lined sheet pan, toss carrots with a drizzle of oil; season with S&P. Arrange in a single, even layer. Roast in the oven, turning halfway through, 17 to 20 minutes, until tender when pierced with a fork. Remove from the oven and drizzle with ½ the honey. Set aside.
Cook the couscous to the pot of boiling water and cook, 8 to 12 minutes, until tender. Thoroughly drain the couscous and transfer to a bowl. Drizzle with oil; season with 1 tsp of za'atar and S&P, and toss to combine. Set aside.
In a large bowl, combine the kale and a drizzle of olive oil; season with the remaining pinch of za'atar and S&P to taste. Using your hands, massage the kale 1 to 2 minutes, until wilted.
In a medium pan, heat a drizzle of oil on medium. Add the halloumi and cook, 1 to 2 minutes per side, until golden.
In a small bowl, combine the ajvar, vinegar, remaining honey and 4 tbsp olive oil; season with S&P to taste.
Divide the finished couscous between your bowls. Top with the seasoned kale, halloumi, roasted carrots and hummus. Drizzle the ajvar vinaigrette over the dish. Bon appétit!
