Step 1

Preheat the oven to 190ºC, gas mark 5. Wash and dry then trim and discard the carrot tops. Cut the carrots into 2cm pieces, place on a small baking tray, drizzle over a little olive oil and season with fine salt. Roast for 25-35 minutes, or until soft and golden. Remove from the oven and leave to cool.

Step 2

Once cooled, blitz the carrots in a food processor to a coarse purée then spoon into a bowl. Mix in the yogurt and tahini and season with a little more salt. Set aside to chill until required.

Step 3

Reduce the oven to 170ºC, gas mark 3. Heat a large, ovenproof frying pan over a medium heat and add 3 tbsp olive oil. When hot, add the torn pitta and almonds. Fry for 2-3 minutes, stirring to ensure everything is coated in the oil. Season and place in the oven for 5-10 minutes, or until golden and toasted. Stir in the sumac and leave to cool.

Step 4

Place the barberries into a small bowl, pour boiling water over them, set aside to rehydrate for 15-20 minutes then drain and set aside again. Meanwhile, cut the halloumi in half where the natural fold is, then cut each half into 8 pieces. Put the kale in a large bowl, season with sea salt flakes and add the lemon juice. Massage the kale with your hands, then set aside for 10 minutes.

Step 5

Heat a large frying pan over a medium heat. Add 3 tbsp olive oil followed by the halloumi. Fry on each side until it forms a golden crust. Adjust the heat to allow the halloumi to fry gently throughout the cooking process – too high and it will colour the outside without softening the middle, too low and it will boil in the pan. Serve warm.

Step 6

Add the herbs, olives, barberries, pitta, almonds and warm halloumi to the kale. Dress the salad with a little extra seasoning, lemon juice or extra virgin olive oil, if needed. To serve, swirl the roasted carrot yogurt on the base of 4 plates, top with the salad and drizzle over the date nectar.