RI’m a huge fan of sweet and sour flavours. There’s a natural sweetness in carrots which makes them perfect when paired with a vinegar reduction and some salty grilled halloumi for an umami kick!
½ tsp fennel seeds, crushed
4 tbsp extra virgin olive oil
3 tbsp white balsamic vinegar
½ tsp sugar
1 tbs finely chopped fresh mint
Salt and black pepper
Preheat your oven to 175°C.
Peel the carrots and cut into thick slices on the angle. Next toss in 1 tbsp of the olive oil, the crushed fennel seeds and some salt and black pepper. Arrange in a single layer on a baking sheet lined with non-stick paper. Roast in the oven until tender and just starting to caramelise at the edges.
Meanwhile, heat the vinegar and sugar in a small saucepan and allow to simmer until reduced by half. Pour into a ramekin and cover with cling film (to avoid any more liquid evaporating).
As soon as the carrots are ready, tip them into a bowl and toss them with the remaining olive oil and the vinegar reduction. Cover with cling film and allow to marinate for 10-15 minutes, giving them a stir halfway through.
Meanwhile, cut the halloumi into 5mm slices. Heat a non-stick pan and add the halloumi slices directly onto the surface of the pan. Allow them to cook on a medium heat for 2-3 minutes until golden and easily releasing from the pan. Flip them over and repeat the cooking process on the other side.
Finally toss the mint through the carrots and serve topped with the grilled cheese.