Honey-glazed carrot, parsnip and halloumi salad

Ditch your boring sandwich for this full-flavoured and meat-free salad. I love the combination of crisp, salty halloumi against the sweetness of the carrots and parsnips.

I’m not a big cheese eater, but I always make an exception whenever halloumi is concerned. Whether grilled or fried, it gets this toasty, caramelised crust that is totally addictive and makes you eat far more than you should.

The salty, chewy vibe goes with just about anything and, in this case, it helps to balance the sweetness of the honey-roasted carrots and parsnips.

For the salad base, I’ve gone all out with colours and textures by using a combination of spelt, rocket leaves, fresh asparagus and toasted pecans. This is summer on a plate and the perfect sharing dish for a sophisticated garden party with friends or family.

How To Make Honey-Glazed Carrot, Parsnip And Halloumi Salad

• Chef Catling’s recipe notes
• Recipe: Honey-glazed carrot, parsnip and halloumi salad
• Frequently asked questions

Tips & Notes To Know

• Mix and match: For even roasting, try to cut the carrots and parsnips into uniform pieces. Thin slices or sticks work best – thicker pieces may take longer to cook.
• Dry the halloumi before frying: This helps it crisp and stops it from going soggy.
• Want a touch of spice? Add a pinch of chilli flakes to the halloumi as it fries or glaze with chipotle chilli paste.
• Endlessly adaptable: Make it your own by adding extra toppings, like seeds, fried onions or croutons.

Honey-glazed carrot, parsnip and halloumi salad

Serves: 4 Prep time: 5 mins Cook time: 40 mins 40 mins

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Ingredients

1 x 500g pack Chantenay carrots, halved
4 parsnips, peeled and halved lengthways
2 tbsp olive oil, plus extra for brushing
2 tbsp runny honey
2 tsp wholegrain mustard
1 x 225g pack halloumi cheese, sliced thinly
200g pearled spelt
1 vegetable stock cube
1 lemon, juice to taste
2 spring onions, sliced on the diagonal
1 x 125g pack asparagus tips
1/2 x 60g pack rocket leaves
50g pecan nuts, toasted

To serve
Extra-virgin olive oil, to drizzle

Instructions

Step 1
Preheat the oven to 190C.

Step 2
Spread the carrots and parsnips out on a large baking tray. Whisk together the olive oil, honey and wholegrain mustard and pour over the root vegetables. Toss to coat evenly, season lightly, and roast in the oven for 30-40 minutes until tender and caramelised.

Step 3
Meanwhile, rinse the spelt under cold running water, then put in a saucepan and cover with 1 litre of water.

Step 4
Crumble in the stock cube and bring to the boil. Reduce to a simmer and cook for 20-25 minutes until the grains are tender. Drain well and transfer to a bowl. Season to taste with salt, pepper and the lemon juice, then stir through the spring onions.

Step 5
Bring a pan of salted water to the boil, then add the asparagus tips and cook for 1 minute. Drain and set aside.

Step 6
Heat a grill pan over a high heat and brush lightly with olive oil. Add the halloumi slices and asparagus and cook, in batches if needed, for 1-2 minutes on each side until the halloumi is lightly charred and the asparagus is just tender.

Step 7
Transfer the pearled spelt to a serving dish and top with the grilled halloumi, steamed asparagus and roasted baby carrots and parsnips. Garnish with rocket leaves and pecan nuts, then drizzle over the extra-virgin olive oil before serving.

Frequently Asked Questions

Can I Use Maple Syrup In Place Of Honey?

Honey is usually a touch sweeter than maple syrup, so you may want to use slightly more than the amount of honey called for in the recipe. However, they are basically like for like with only the major difference being the price.