Roasted veggies with creamy halloumi is the only way we want to eat our vegetables.
| Level: | Easy |
| Total: | 1 hr |
| Active: | 25 min |
| Yield: | 4 to 6 servings |
Ingredients
- 8 to 10 field carrots, scrubbed or peeled
- 2 teaspoons grainy Dijon mustard
- 1 1/2 teaspoons honey
- 3 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 1 bunch kale, stems removed
- 3 cloves garlic, thinly sliced
- 1/2 teaspoon coriander
- 1/2 teaspoon cumin
- 1 teaspoon olive oil
- 1 block halloumi cheese (about 8.5 ounces/250 grams)
- 1/2 cup (125 milliliters) plain Greek yogurt
- 1/2 lemon, zested and juiced
- 1 clove garlic, finely minced
- Kosher salt
- 1 thinly sliced red chile or 1 tablespoon red chiles in oil (pepperoncini)
- Chopped parsley, for serving
Instructions
- For the veggies: Heat your oven to 400 degrees F.
- Cut any larger carrots in half lengthwise and transfer to a sheet pan along with the mustard, honey and 1 tablespoon of the oil. Season with salt and pepper and transfer to the oven to roast for 20 minutes.
- Meanwhile, add the kale and sliced garlic to a bowl along with the coriander, cumin and remaining 2 tablespoons oil. Season with salt and pepper and toss well to combine and evenly coat.
- Remove the pan from the oven, flip the carrots and add on the greens. Continue roasting until the kale is tender and slightly crisp around the edges, 10 to 12 minutes.
- Meanwhile, prepare the toppings: Set a large nonstick skillet over medium heat and add in the oil. Slice the halloumi into .19-inch (1/2-centimeter) thick slices and fry in the oil until golden, 1 to 2 minutes per side. Set aside.
- Stir together the yogurt, lemon zest, lemon juice and minced garlic and season with salt.
- To serve, spread the yogurt onto a serving dish and top with the roasted carrots and greens. Top with the halloumi and a scattering of chiles and parsley.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 261 |
| Total Fat | 18 g |
| Saturated Fat | 7 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 5 g |
| Sugar | 8 g |
| Protein | 10 g |
| Cholesterol | 39 mg |
| Sodium | 571 mg |
Reviews
This is a real keeper! Didn’t have halloumi so subbed feta instead. Delicious!!
Made this last night for company. The carrots, kale were excellent and that yogurt sauce was phenomenal! Couldn’t find Halloumi.