Keto Chili Crisp Roasted Halloumi and Carrot Salad
3.0g
Net Carbs
7.6g
Protein
17.9g
Fat
1.8g
Fiber
206
Calories
Cooking tip: Carrots are a higher net carb vegetable, which can make them tricky to include in a low carb diet. In this recipe we use a vegetable peeler to cut them into ribbons to keep the serving size reasonable while allowing carrot flavor to shine through. A quick roast brings the carrots sweetness forward for a healthy and delicious spring salad.
Ingredients:
- 4 tablespoons olive oil, divided
- 1 teaspoon chili crisp
- 1/4teaspoon salt
- 1/4teaspoon ground black pepper
- 8 ounces halloumi cheese
- 2 medium (122g) rainbow carrots
- 1 small (74g) red bell pepper
- 1 small (70g) red onion
- 8 cups (5 ounces) torn lacinato kale
- 2 tablespoons fresh lime juice
- 1 tablespoon tamari soy sauce
- 2 teaspoons toasted sesame oil
- 1 teaspoon grated fresh ginger root
- 1/2teaspoon minced or pressed fresh garlic
- 2 tablespoons (3.2g) chopped fresh peppermint
- 2 tablespoons (2g) chopped fresh cilantro
- 1/2ounce sliced almonds
Directions:
- Heat oven to 425°f. Line a sheet pan with parchment paper.
- In a small bowl, whisk together 2 tablespoons olive oil, chili crisp, salt and pepper. Cut halloumi into ½-inch thick chunks, dip each piece into the chili crisp dressing and place on one side of the sheet pan.
- Use a vegetable peeler to ribbon the carrots, and cut the red bell pepper and onion into 1-inch chunks. Place vegetables on the other side of the sheet pan and toss with the remaining chili crisp dressing. Roast in the oven for 15 minutes, until halloumi is turning golden, and vegetables are gently roasted and tender.
- While these vegetables are roasting, remove stems from kale and tear into bite size pieces. Place in a large bowl with remaining 2 tablespoons olive oil, lime juice, soy sauce, sesame oil, garlic, and ginger and massage the kale, scrunching and rubbing the dressing into the kale, until kale is wilted. Arrange kale on a serving plate, arrange roasted vegetables and halloumi croutons over the top. Garnish with chopped fresh herbs and sliced almonds and serve. One serving is about 1 cup salad.
