Serves - 1
5-6 baby chantenay carrots
Half a red onion – cut into slices lengthways
4 slices of halloumi cheese
2 large handfuls of mixed leaves
3-4 cherry tomatoes – halved
1 tablespoon tahini
1 tablespoon water
1 clove of garlic – finely chopped
2 teaspoons lemon juice
Salt to taste
Pre heat the oven to 180.
Place the carrots and sliced onion onto a baking tray. drizzle with olive oil, add a pinch of salt and pepper, and roast for around 25 minutes, turning occasionally. You want the veggies to be soft, but with small areas of caramelisation on some of the edges.
Pan fry the halloumi until golden brown.
Combine the tahini, water, garlic, lemon juice, and salt and whisk together well, or shake together in a container.
Combine the leaves, cherry tomatoes, and roasted carrots and onions and toss together. Lay the halloumi on top, then smother with the delicious dressing.