Roasted veggies with creamy halloumi is the only way we want to eat our vegetables.
Total Time: 0 hours 45 minutes
Servings or Yields: Servings
Serving Range: 4 to 6
Ingredients:
- 8 to 10 field carrots, scrubbed or peeled
- 2 teaspoons grainy Dijon mustard
- 1 1/2 teaspoons honey
- 3 tablespoons olive oil, divided
- Kosher salt and black pepper, to season
- 1 bunch kale, stems removed
- 3 garlic cloves, thinly sliced
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 1 teaspoon olive oil
- 1 (approx. 250 g) block halloumi cheese
- 1/2 cup (125 ml) plain Greek yogurt
- 1/2 lemon, zested and juiced
- 1 garlic clove, finely minced
- Kosher salt
- 1 thinly sliced red chili or 1 tablespoon red chilis in oil (pepperoncini)
- Chopped parsley, for serving
- Heat your oven to 400º F.
- Cut any larger carrots in half lengthwise and transfer to a sheet pan along with the mustard, honey, and one tablespoon of olive oil. Season with salt and pepper and transfer to the oven to roast for 20 minutes.
- Meanwhile, add the kale and garlic to a bowl along with the cumin, coriander, and remaining two tablespoons of olive oil. Season with salt and pepper and toss well to combine and evenly coat.
- Remove the pan from the oven, flip the carrots, and add on the greens. Continue roasting for 10 to 12 minutes until the kale is tender and slightly crisp around the edges.
- Meanwhile, prepare the toppings. Set a large non-stick skillet over medium heat and add in the oil. Slice the halloumi into half-a-centimeter thick slices and fry in the oil until golden, about one to two minutes per side. Set aside.
- Stir together the yogurt, lemon zest, lemon juice, and garlic, and season with salt.
- To serve, spread the yogurt onto a serving dish and top with the roasted carrots and greens. Top with the halloumi and a scattering of chilis and parsley. Enjoy!