Roasted carrots with couscous and haloumi / Recipes • Wilcox

Ingredients

• 2 bunches Wilcox carrots, scrubbed, halved lengthways if large
• 1 red onion, halved, thickly sliced
• 5 tablespoons olive oil, divided
• 1/4 cup (60ml) honey
• 2 tablespoons red wine vinegar
• 1 1/2 cups (300g) couscous
• 1/3 cup (55g) sultanas
• 1/2 cup (55g) walnuts, toasted, chopped, divided
• 2 spring onions, thinly sliced, divided
• 180g haloumi, cut into 1cm-thick slices
• 1/4 cup fresh dill sprigs
• 1/4 cup fresh flat-leaf parsley leaves
• 1/4 cup fresh mint leaves