Baked Halloumi Toasts with Roasted Carrot Cumin Cream, Warm Grapes, and Pistachio

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the carrots on a baking tray and toss them with 1 tablespoon olive oil, 1/2 teaspoon ground cumin, the sweet paprika, 1/4 teaspoon salt, and black pepper. Roast for 20 minutes, until tender and lightly browned.

2. 2

   While the carrots roast, arrange the baguette slices on another tray. Lightly brush them with some of the remaining oil and bake at 220 °C / 425 °F for 8 to 10 minutes, turning halfway through, until crisp and golden at the edges.

3. 3

   Transfer the roasted carrots to a blender or food processor. Add the Greek yogurt and lemon juice, then blend until smooth and creamy. Taste and adjust with a little more salt if needed.

4. 4

   Arrange the halloumi slices on a lined or nonstick tray. Bake at 220 °C / 425 °F for 6 to 8 minutes, until browned on top and softened without fully melting.

5. 5

   Heat the rest of the olive oil in a small skillet over medium heat. Add the grapes, honey, and the remaining 1/2 teaspoon ground cumin. Cook for 2 to 3 minutes, stirring gently, until the grapes are warm and just starting to release their juices.

6. 6

   Spread each toast with a generous spoonful of carrot cream. Top with a slice of baked halloumi and spoon a few warm grapes over each piece.

7. 7

   Finish with the chopped pistachios and fresh mint. Serve immediately to keep the contrast of crisp toast, smooth cream, and warm cheese.