Marmalade is our secret ingredient for this winter salad – it’s such a great one for cooking up carrots, and any leftovers can be chucked in a stir-fry the following day.
Ingredients:
- 1/2 lemon
- 5 x medium carrots, cut into batons
- 2 handfuls curly kale (or more!), chopped
- 1/2 pack halloumi, cubed
- 1 clove of garlic, crushed
- 2 tsp marmalade
- 1tsp wholegrain mustard
- 2tbsp soy sauce
- 1tbsp sesame seeds
- 1 tbsp oil (olive or sesame if you have it)
- Pinch of salt
- Handful of pumpkin seeds
Method:
- Preheat oven to 200c
- Toss carrots in the oil, season with salt and roast in the oven for 15 minutes
- Make the dressing: using a jam jar or lidded tupperware tub, shake together the marmalade, soy sauce, mustard and 1 tbsp oil
- After 15 minutes, toss carrots with half of the dressing and roast for 5 more minutes
- In a frying pan on a high heat, fry the halloumi in the remaining dressing for 2-3 minutes or until it browns
- Add the kale to the frying pan, with the juice of half a lemon and a pinch of salt, until it has wilted
- Remove from the heat and toss the kale and halloumi with the carrots
- Add the pumpkin seeds and serve (with pitta bread or another flat bread is a good option!)