Car­rot, hal­loumi and four-seed salad

Cheshire Life - - Good Taste -

Sum­mer is ideal for al fresco din­ing and this recipe is per­fect for warmer days

Prepa­ra­tion time: 15 min­utes Cook­ing time: 5 min­utes To­tal time: 20 min­utes Serves: 2

In­gre­di­ents

½ tsp fen­nel seeds

½ tsp co­rian­der seeds

1 tbsp sun­flower seeds

1 tbsp pump­kin seeds

4 Waitrose Duchy or­ganic car­rots 1 courgette

5 tbsp cider vine­gar

2 tbsp sul­tanas, roughly chopped

½ x 250g pack hal­loumi, cut into 1cm slices

Method

1. Dry-toast the fen­nel and co­rian­der seeds in a fry­ing pan for about 1 minute until fra­grant. Set aside to cool slightly, and then roughly crush in a pes­tle and mor­tar. Mean­while, dry-toast the sun­flower and pump­kin seeds for 1-2 min­utes until golden; re­move and set aside.

2. Us­ing a veg­etable peeler or man­dolin, care­fully pare long rib­bons from the car­rots and courgette (dis­card or snack on any leftover pieces). Place in a large bowl with the vine­gar, crushed fen­nel and co­rian­der seeds, sul­tanas and 100ml ice-cold wa­ter, then set aside.

3. Mean­while, dry-fry the hal­loumi slices in the fry­ing pan over a medium-high heat for 1-2 min­utes on each side, until golden, then re­move and chop into chunks. Drain the car­rot, courgette and sul­tanas in a sieve, shaking off any ex­cess, and dis­card the liq­uid. Place on 2 plates and top with the warm hal­loumi be­fore scat­ter­ing over the sun­flower and pump­kin seeds.

©Waitrose. For more in­spi­ra­tion, thou­sands of recipes can be found at waitrose.com/recipes Cook’s tip The quick-pick­led car­rot is lovely and crisp, and has a sharp kick to con­trast with the salti­ness of the cheese.

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