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Sticky carrot, parsnip and halloumi salad

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Ingredients

Adjust Servings:

	1 x 500g pack Chantenay carrots, halved
	4 parsnips, peeled and halved lengthways
	2 tbsp olive oil, plus extra for brushing
	2 tbsp runny honey
	2 tsp wholegrain mustard
	1 x 225g pack halloumi cheese, sliced thinly
	200g pearled spelt
	1 vegetable stock cube
	1 lemon, juice to taste
	2 spring onions, sliced on the diagonal
	1 x 125g pack asparagus tips
	1/2 x 60g pack rocket leaves
	50g pecan nuts, toasted
	TO SERVE
	Extra-virgin olive oil, to drizzle

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Sticky carrot, parsnip and halloumi salad

Name: Sticky carrot, parsnip and halloumi salad
Total time: 40 min
Yield: 4
Cuisine: British
Ingredients: Chantenay carrots, halved: 1 x 500g pack; parsnips, peeled and halved lengthways: 4; olive oil, plus extra for brushing: 2 tbsp; runny honey: 2 tbsp; wholegrain mustard : 2 tsp; halloumi cheese, sliced thinly: 1 x 225g pack; pearled spelt : 200g; vegetable stock cube: 1; lemon, juice to taste: 1; spring onions, sliced on the diagonal: 2; asparagus tips: 1 x 125g pack; rocket leaves: 1/2 x 60g pack; pecan nuts, toasted: 50g; Extra-virgin olive oil, to drizzle

Ditch your boring sandwich for this full-flavoured salad. Roasting the carrots and parsnips intensifies their sweetness, which contrasts against the saltiness of the grilled halloumi and the bitterness of the pecans. Pairing the salad leaves and spelt with steamed asparagus makes the colours pop and adds a freshness to this taste-of-autumn dish.

Features:

Cuisine:

British

40 Mins
Serves 4
Easy

Ingredients

1 x 500g pack Chantenay carrots, halved
4 parsnips, peeled and halved lengthways
2 tbsp olive oil, plus extra for brushing
2 tbsp runny honey
2 tsp wholegrain mustard
1 x 225g pack halloumi cheese, sliced thinly
200g pearled spelt
1 vegetable stock cube
1 lemon, juice to taste
2 spring onions, sliced on the diagonal
1 x 125g pack asparagus tips
1/2 x 60g pack rocket leaves
50g pecan nuts, toasted
TO SERVE
Extra-virgin olive oil, to drizzle

Directions

Spread the carrots and parsnips out on a large baking tray. Whisk together the olive oil, honey and wholegrain mustard and pour over the root vegetables. Toss to coat evenly, season lightly, and roast in a preheated oven at 190C for 30-40 minutes until tender and caramelised.
Meanwhile, rinse the spelt under cold running water, then put in a saucepan and cover with one litre of water.
Crumble in the stock cube and bring to the boil. Reduce to a simmer and cook for 20-25 minutes until the grains are tender. Drain well and transfer to a bowl. Season to taste with salt, pepper and the lemon juice, then stir through the spring onions.
Bring a pan of salted water to the boil, then add the asparagus tips and cook for 1 minute. Drain and set aside.
Heat a grill pan over a high heat and brush lightly with olive oil. Add the halloumi slices and asparagus and cook, in batches if needed, for 1-2 minutes on each side until the halloumi is lightly charred and the asparagus is just tender.
Transfer the pearled spelt to a serving dish and top with the grilled halloumi, steamed asparagus and roasted baby carrots and parsnips. Garnish with rocket leaves and pecan nuts, and drizzle over the extra-virgin olive oil before serving.