Carrot, courgette and halloumi salad

Carrot, courgette and halloumi salad

Taste a rainbow with this carrot, courgette and halloumi salad recipe. It packs in plenty of punchy flavours – with hints of spicy ginger and delicious sesame. You can leave the vegetables to marinate for a couple of hours before serving if you like, but fry the halloumi at the last minute, as it’s best served warm.

Ingredients (serves 2-4)

2tbsp light olive oil

1tsp toasted sesame oil

1½tbsp cider vinegar

1tbsp light brown soft sugar

1tbsp light soy sauce

1tsp finely grated fresh root ginger

1 courgette

4 large carrots (about 450g), peeled

50g cashew nuts

1tbsp sesame seeds

250g halloumi, cut into 1cm slices

Method

Whisk the oils, vinegar, sugar, soy sauce and ginger together in a large bowl. Using a vegetable peeler or mandoline, peel ribbons of the courgette and carrot into the bowl; finely slice the cores. Toss in the dressing, then set aside to marinate while you prepare everything else.

Heat a large non-stick frying pan over a medium heat. Toast the cashew nuts for three to four minutes, until golden; set aside. Next toast the sesame seeds for two to three minutes, stirring often until golden; set aside with the nuts. Fry the halloumi for one to two minutes on each side until golden.

Lift the vegetables from the dressing and put on a platter or plates. Top with the halloumi and scatter over the nuts and seeds. Serve immediately while the cheese is still warm, spooning over a little extra dressing, if liked.

Recipe courtesy of Waitrose.