Recipe by: Dezi Madafferi
Ingredients
- 2 x 180g Riverina Dairy Haloumi
- 2 bunches baby carrots
- 1 red onion
- 400g chic peas
- 5 garlic cloves
- Pinch of cumin
- 1 tsp sweet paprika
- 4 tbs honey
- Olive oil
- 1/8 cup fresh mint leaves chopped
- 1/8 cup fresh flat leaf parsley chopped
- 1/8 cup pistachio nuts
- 1 cup cous cous
- 1 cup orange juice
Crispy Haloumi & Honey Roasted Carrots
- Add couscous and orange juice to a shallow bowl and set aside
- Preheat the oven to 200°C
- Line a tray with baking paper
- Peel and prep carrots, you can keep the tops, cut red onion into wedge, stain the can of chic peas and add peeled garlic cloves and add to baking tray.
- Drizzle with olive oil and season with a pinch of salt, cumin and sweet paprika.
- Bake for 15 minutes
- Whilst the carrots are roasting, slice the Riverina Dairy Haloumi
- Chop the herbs and set aside
- Add Haloumi to the roasting dish and brush lightly with olive oil
- Return to the oven and bake for a further 15 minutes
- Grill top for 5 minutes to make the Haloumi crispy
- Use a fork to flake couscous and add to a platter
- Top with the roasted Haloumi and carrots
- Sprinkle with the herbs and pistachio nuts
- Add honey into a small pot and heat before pouring over the crispy Haloumi
