Haloumi with roasted carrots and greens

Ingredients

Veggies

• 8-10 small carrots, scrubbed or peeled
• 2 tsp grainy Dijon mustard
• 1½ tsp honey
• 2 tbsp + 1 tsp (45 ml) olive oil, divided
• Kosher salt
• Freshly ground black pepper
• 1 bunch kale, stems removed
• 3 garlic cloves, thinly sliced
• ½ tsp cumin
• ½ tsp coriander

Toppings

• 1 tsp olive oil
• 1 (approx. 250 g) block haloumi cheese
• ½ cup (125 ml) plain Greek yogurt
• ½ lemon, zested and juiced
• 1 garlic clove, finely minced
• Kosher salt
• 1 thinly sliced red chilli or 1 tbsp red chillis in oil (pepperoncini)
• Chopped parsley, for serving

Instructions

1. Heat your oven to 200°C (400°F).
2. Cut any larger carrots in half lengthwise. Transfer all carrot to a sheet pan along with the mustard, honey and 3 tsp of olive oil. Season with salt and pepper and transfer to the oven to roast for 20 minutes.
3. Meanwhile, add the kale and garlic to a bowl along with the cumin, coriander, and remaining 1½ tablespoons of olive oil. Season with salt and pepper and toss well to combine and evenly coat.
4. Remove the pan from the oven, flip the carrots, and add on the greens. Continue roasting for 10 to 12 minutes until the kale is tender and slightly crisp around the edges.
5. Meanwhile, prepare the toppings. Set a large non-stick skillet over medium heat and add in the oil. Slice the haloumi into ½ cm thick slices and fry in the oil until golden, about 1 to 2 minutes per side. Set aside.
6. Stir together the yogurt, lemon zest, lemon juice, and garlic and season with salt.
7. To serve, spread the yogurt onto a serving dish and top with the roasted carrots and greens. Top with the haloumi and a scattering of chilli and parsley.