Spiced Carrot and Honey-glazed Halloumi Toastie

Spiced Carrot and Honey-glazed Halloumi Toastie

Serves: 4

Prep/Cooking Time: 40 mins – 1 hr


  • Ancient Grain Loaf (8 slices)
  • Parsley Aioli
    • 200g Aquafaba (Chickpea cooking liquid)
    • 250g olive oil
    • 500g Canola OIl
    • 1 bunch Parsley
    • 5g Salt
    • 5g Pepper
    • 50g Lemon juice
    • 60g roasted garlic
  • Spiced Carrots
    • 1 bunch purple dutch carrots
    • 1 bunch of white dutch carrots
    • 1 bunch of orange dutch carrots
    • 6g paprika
    • 3g salt
    • 3g cumin
    • 50g olive oil
  • Hummus
    • 250g chickpeas
    • 20g Tahini
    • 2 cloves of garlic
    • 2g cumin
    • 75g olive oil
    • 5g salt
    • 50g lemon juice
    • 100g roasted or canned beets
  • Honey glazed Halloumi
    • 500g haloumi block
    • 150g honey


Parsley Aioli

  • Roast garlic in a 180°C oven by covering garlic cloves in olive oil and wrapping them in aluminium foil. Bake for up to 30 minutes or to your desired caramelization.
  • Drain 2 cans of chickpeas and use the liquid aquafaba for the aioli and the chickpeas for the hummus.
  • Blitz all ingredients on high until completely emulsified.
  • Season with salt, pepper and lemon juice to your taste.
  • Cover and set aside in the fridge.

Spiced Carrots

  • Preheat the oven to 180°C.
  • Toss all ingredients together in a bowl and place on a lined baking tray.
  • Roast for 20 minutes and check softness. You can roast to your desired texture – however hard or soft you like your carrots. (Just be careful not to burn the spices.)
  • Set aside.


  • Place all ingredients in a blender and blend until smooth. Gradually turn up the power to high. Use a little bit of water if it’s too thick.
  • Season with salt and lemon juice to your preference.

Honey Glazed Halloumi

  • Slice halloumi into 10mm thick slices. Bring a pan to medium high heat.
  • In a non-stick pan add a little bit of oil sear haloumi until brown on both sides. Remove from heat and add your honey, tossing gently and allowing it to reduce lightly.
  • Once the bubbling has stopped, remove it from the pan and set aside on a wooden chopping board or plate.


  • Generously lather 4 slices of ancient grain sourdough with hummus.
  • Stack on your roasted carrots lengthwise, followed by haloumi.
  • On the other side generously spoon on Parsley Aioli and close the sandwich
  • Eat fresh OR toast in a press or under the grill for 5 minutes on medium heat or until golden brown and heated through.

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