Lunch at the park today?
Sometimes an idea for a recipe comes when you look in your fridge thinking what to do with your stock before it goes off… This is exactly how the recipe for my Honey-glazed Roasted Carrot Mash with Halloumi Skewers came about! With just a few ingredients, you can have this healthy lunch that will be loved by the whole family.
With minimal effort to prepare, this Honey-glazed Roasted Carrot Mash with Halloumi Skewers can be wrapped up in foil and taken to the park! What is better than having an easy, nutritious and yummy lunch on a picnic blanket under the shadow of a tree…? Aaahhh… 🙂
There are some kinds of foods that I always have in my stock. Honey, tahini and vegetables are some of them. What are yours?
It is amazing what you can do with some simple ingredients and a bit of an adventurous cooking spirit!
To put things into context, you start by honey-glazing your carrots and grilling them. While the carrots are in the grill you have enough time to prepare the halloumi skewers. You can use wooden or iron skewer sticks.
Be creative with the vegetables, use anything you have in the fridge! I have used courgettes, peppers and mushrooms this time. Other times it was broccoli, tomatoes, aubergine, asparagus cut in pieces…anything you have available.
Our Superstar Ingredient: Garlic
My mother is one of the greatest fans of garlic! She always says that it is the best medicine. And you know what…? She is actually right!
Garlic is a superfood as it contains high levels of antioxidants, like magnesium, selenium, vitamin B6 and C. Some research has shown that garlic can help lower blood pressure and help the immune system treat infections.
Don’t worry though, if your blood pressure is normal garlic will not get you into trouble. The good effect of garlic is seen in people with hypertension only (high blood pressure).
Until next time, keep cooking to stay healthy!
This is a super easy but impressive lunch recipe that you will love. You only need some simple ingredients.
- 700 gr carrots
- 1 tablespoon honey
- 4-5 garlic cloves
- 1 tablespoon coriander seeds
- 1/2 teaspoon salt
- 5-6 mint leaves
- 3 tablespoons tahini
- 1/2 lemon - the juice (keep the other half for the end)
- 2 tablespoons olive oil
- 225 gr halloumi
- 1 courgette
- 1 red pepper
- 3-4 mushrooms
- black sesame for decoration
Peel the carrots and put them in a baking tray. You need a big enough tray so that the carrots are not on top of each other.
Add the honey and 1 tablespoon of olive oil.
Add the garlic cloves. Do not peel them to keep their flavour in.
Grill the carrots and garlic in the oven for about 45 minutes, or until soft.
Once the carrots are soft and have a few burnt ends, take them out of the grill.
Using a fork and knife (because they are very hot) cut them in pieces and put them in a food processor.
Also, peel the garlic cloves and add them in the food processor.
Pulse for a few seconds. Then add the tahini, salt, coriander seeds, mint leaves, a tablespoon olive oil and the lemon juice.
Pulse again until you get a lovely orange coloured mash!
While the carrots are in the oven you have time to prepare your skewers.
Cut the halloumi in about 1cm pieces.
Cut the courgettes in half moon shapes and the peppers in squared shares too. Have you mushrooms ready, if they are big you may want to cut them in half.
Now, it is time to assemble your skewers. Use your cheese and vegetables in turns as you wish until your ingredients are up.
Add your skewers in a tray and grill for 15-17 minutes.
Serve hot or cold with some extra squeezed lemon on top of the skewers if you wish. Garnish with black sesame or nigella seeds if available.
This amount serves 2 people as a main course but 3-4 if you have it as a starter.