Carrot Salad with Tahini-Sumac Dressing & Halloumi


This is a stay at home weekend. The weather hasn’t been the nicest, so I’m taking advantage of that by catching up on posting recipes as well as testing new ones. I’ve been baking this morning so if everything goes well, there will be a sweet recipe here tomorrow.

For now a healthy salad recipe, this carrot salad has a bit of an unusual dressing but it accompanies it very well. The tahini makes the dressing really creamy and the sumac adds a nice tanginess to it.

This recipe serves 3.


For the salad:

4 big carrots, shredded

½ bunch of coriander, chopped

1/3 cup of pistachios, chopped

1 pomegranate

225gr of halloumi

1 tablespoon of olive oil



For the dressing:

3 tablespoons of tahini

1 teaspoon of sumac

Juice of 3 limes

1/3 cup of olive oil

1/3 cup of white vinegar

2 tablespoons of ginger syrup

1 teaspoon of salt



To make the dressing, just place all of the ingredients in a jar and cover with a lid. Shake until everything is combined. Set aside.

Slice the halloumi into 1cm thick slices, season with salt and pepper. Pour 1 tablespoon of olive oil into a pan over medium heat. Fry the halloumi until golden on both sides. This will only take a few minutes. Set aside.

Place the shredded carrot, coriander, pistachios and pomegranate seeds in a large bowl. Add the dressing and mix well.  Serve with the pan-fried halloumi.