Carrot, halloumi and four-seed salad
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
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
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.