Carrot Ribbon, Cinnamon & Halloumi Salad

Written by Izy Hossack. Posted in Salads & Fruit.

Healthy Eating The Savvy Cookbook

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

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.

Book Name: The Savvy CookBook
Chef Bio: Izy Hossack is a 20-something cooking star on the rise with a hit blog, a huge Instagram following and band of admirers. For those cooking for themselves for the first time, or for anyone who wants the weekly budget to go a bit further without sacrificing flavor, The Savvy Cook has all the answers. While many of the recipes are suitable for vegetarian, vegan and gluten-free diets, this book is not about health fads, “antioxidants” or obscure ingredients; it’s about honest, nourishing, budget-conscious and delicious cooking! With features that include menu plans, “Tips and Swaps”, sneaky ways to cut down on meat and leftover suggestions for every ingredient, this collection of 150-plus easy-to-make, accessible recipes will be kind to your body, wallet and leisure time. The Savvy Cook is the perfect budget-friendly recipe resource. Izy inspires you to cook, eat and share flavorful, healthy food without skimping on taste or blowing the bank. As well as being a talented food writer, Izy is a photographer and food stylist, and styled and photographed all the food for the book herself.
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