- Prep time 35 minutes
- Total time 35 minutes
- Portion size 6 servings
- Credits : Canadian Living Magazine: July/August 2022
Ingredients
Method
In small saucepan over medium heat, toast cumin and fennel seeds for 20 seconds. Stir in carrot, sugar, lemon juice and vinegar. Reduce heat to medium-low and simmer, stirring occasionally, until carrots are tender-crisp, about
10 minutes. Transfer carrot chutney to bowl and set aside. (Make-ahead: Can be stored in airtight container and refrigerated for up to 1 week.)
Heat large skillet over medium heat. Add halloumi and cook, flipping halfway through cooking time, until golden on each side, about 4 minutes. Top mini pitas with halloumi and reserved carrot chutney. Sprinkle with salt and pepper, za’atar and mint, if using.
Nutritional facts PER EACH OF 6 SERVINGS
- Calories 400
- Total fat 17 g
- Saturated fat 6 g
- Cholesterol 25 mg
- Sodium 725 mg
- Total carbohydrate 50 g
- Fibre 2 g
- Sugars 16 g
- Protein 12 g
- Iron 3 mg
