Halloumi, Carrot and Rocket Salad with Sticky Honey Mustard Glaze

I would like to claim this salad as my own creation however many moons ago when I first moved to London my German housemate Sandra used to make this salad a lot. I would come along and pick at the left overs with glee and right before I moved out, managed to get her to write down what loosely qualifies as a recipe. This halloumi, carrot and rocket salad is a great side dish for a BBQ and the sticky honey and mustard glaze is to die for when combined with the halloumi.

halloumi carrot and rocket salad

Halloumi, Carrot & Rocket Salad with Sticky Honey Mustard Glaze

  • Servings: 4-6
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For the glaze:
4 tsp runny honey
3-4 tsp english mustard
6 tsp extra virgin olive oil
1 small clove garlic, crushed

For the salad:
100g wild rocket
4 carrots, cut into batons
200g halloumi cheese, sliced about 5mm thick
20g pinenuts, toasted

Begin by whisking together all of the glaze ingredients, taste to check the honey and mustard are nicely balanced and if not adjust. The glaze is quite thick so don’t expect it to be drizzle-able but you can add a little more oil if desired.

Heat a frying pan and dry toast the pine nuts until they start to become golden in places. Pour onto a plate and leave to one side.

Return the frying pan to the heat and add a little olive oil to lightly brown the carrots, drizzling over a teaspoon of honey as they start to colour and soften slightly. Remove from the heat and set aside.

Preheat another frying pan over a medium heat with a little olive oil and toast the halloumi slices, turning so that they are golden and crispy on both sides.

Remove from the heat and add the carrots to the pan with the halloumi and pour over a bit more than half of the honey and mustard glaze. Toss the carrots and halloumi gently to coat them in the glaze and then add the rocket to a salad bowl or serving plate and scatter the carrots and halloumi over the top. Finish by sprinkling over the pine nuts and serve warm with the remaining glaze.


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