If you want to reduce the saltiness of the halloumi, soak it for two hours beforehand in cold water.
Cut the halloumi evenly into 8 slices
across the width of the cheese. Heat
oven to 200C/180C fan/gas 6. Toss
the carrots together with the olive
oil, saffron, lemon juice and some
seasoning. Tip onto a baking tray and
roast for 20 mins or until tender and
golden. Leave to cool, then tip into a
food processor with the almonds and
coarsely blitz. Scrape the salsa out into
a bowl and add the chopped coriander.
Mix well and add more seasoning or
lemon juice if needed.
Heat the vegetable oil in a large pan.
Thoroughly pat dry the halloumi slices.
When the pan is hot, carefully place in
the pan and cook over a medium heat
until golden brown, then turn over and
cook until the other side is golden.
While the cheese is cooking, toast
the sourdough, then rub one side with
garlic. Place a piece of toast on each
of 4 plates and top with 2 slices of
halloumi. Add the spring onions to
the pan and cook for a couple of mins
on each side until wilting and a little
golden. Put 3 spring onions on each
halloumi-topped sourdough slice, then
generously spoon over the carrot &
saffron salsa. Serve with chicory leaves.