Crispy carrot and halloumi spirals with yogurt, date and lime dip

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Lightly grease a large baking sheet or line it with parchment paper and brush with a little olive oil.

2. 2

   2. Place the grated carrot in a clean towel and squeeze out some of the moisture. Transfer it to a large bowl.

3. 3

   3. Add the grated halloumi, quick oats, beaten egg, chives, mint, garlic powder, black pepper, half of the salt, and 1 tablespoon olive oil to the bowl. Mix well until a compact mixture forms.

4. 4

   4. Divide the mixture into 8 portions. With lightly oiled hands, shape each portion into a thick rope about 7 inches long and coil it into a spiral on the baking sheet, leaving space between each one.

5. 5

   5. Drizzle or brush the spirals with the remaining 1/2 tablespoon olive oil. Bake for 16 to 18 minutes at 220 °C / 425 °F, rotating the tray halfway through, until golden around the edges and firm.

6. 6

   6. While they bake, make the dip by mixing the Greek yogurt, chopped dates, lime zest, lime juice, and the remaining salt in a bowl. Stir until creamy and let it rest for 5 minutes so the dates soften slightly.

7. 7

   7. Remove the spirals from the oven and let them rest for 2 minutes to set. Serve warm with the yogurt, date, and lime dip on the side.