2-3 bunches baby carrots, tops trimmed
sea salt and freshly ground pepper
250 grams haloumi
½ cup smoked yoghurt (I used Zany Zeus brand)
¾ cup thick plain yoghurt
1 x 400 gram tin brown lentils, drained and rinsed
2 handfuls watercress or rocket
3 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon ground cumin
2 cloves garlic, crushed
Preheat the oven to 200°C.
Scrub or peel the carrots and place on a large baking tray. Toss with a little oil and season. Roast for 20 minutes until just tender. Cooking time will depend on the size of the carrots. Cool.
Cut the haloumi into 1cm thick slices. Heat a little oil in a saute pan and cook the cheese until golden on both sides. Drain on kitchen towels.
Dressing: Whisk all the ingredients together in a bowl.
To serve: Stir the smoked and plain yoghurts together and spread over serving plates.
Scatter with half the lentils then pile up the carrots with the greens and top with the cooked haloumi. Scatter with the remaining lentils and almonds and spoon over the dressing.
Pantry Note: Zany Zeus smoked yoghurt is available at good food stores. Or you can substitute 1¼ cups thick plain yoghurt.