The lip-smacking salinity of the halloumi is tempered here by the sweet carrot ribbons and lime-pepped dressing. This salad is quick to assemble and looks super-impressive thanks to the undulating ribbons of carrot. Don’t forget to add the sesame seeds, which bring toasty pops of flavor to each bite!
3 large carrots
1/4 onion, thinly sliced
handful of cilantro, finely chopped
2 tablespoons sesame seeds
4oz / 115g halloumi cheese, cut into 1/4 inch-thick slices
2 handfuls of baby spinach
Dressing
juice of 1/2 lime or lemon
1/2 teaspoon honey or granulated sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1 teaspoon olive oil
pinch of salt
1 In a medium bowl, mix all the dressing ingredients together until smooth. Set aside.
2 Using a vegetable peeler, peel the carrots into lots of lovely ribbons and add them to the bowl with the sliced onion and chopped cilantro. Toss the mixture together with your hands until everything is well coated in the dressing and set aside.
3 In a dry skillet, toast the sesame seeds over medium-high heat, stirring frequently, until golden. Transfer to a bowl and set aside.
4 Set the skillet back on the heat and add the sliced halloumi. Cook until light golden on the underside, 2 to 4 minutes, then flip over and cook on the other side. Remove and let cool slightly, then tear into coarse chunks.
5 Place a handful of spinach in the bottom of each serving bowl and top with the carrot mixture, a sprinkle of sesame seeds, and the torn halloumi chunks.
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