If you're at rooftop hangout Mbar in Seattle, you're probably there for the unparalleled views of Downtown, the Olympic Mountain range and Lake Union. Or maybe you're there for the communal fire pits and happy hour-ready high-rise tables. But you'd be missing out if you didn't stay for Top Chef alum Jason Stratton's slow-roasted carrots.
The sweet roots are rounded out with crumbled pistachios, a pomegranate-date syrup and salty halloumi. And about that cheese: The first rule of halloumi is testing out its squeakiness; if it squeaks, it's been grilled to perfection.
To learn more, read "Northwest Ordinance."
Slow-Roasted Carrots with Grilled HalloumiRecipe adapted from Jason Stratton, Mbar, Seattle, WA
Yield: 6 to 8 servings
Prep Time: 15 minutes
Cook Time: 1 hour and 35 minutes
Total Time: 1 hour and 50 minutes
2 pounds young multicolored carrots, scrubbed well and trimmed of greens
Salt, to taste
2 pounds halloumi, cut into ½-inch slices
1 tablespoon pomegranate molasses
1 tablespoon date molasses
¼ cup shelled pistachios, lightly roasted
1 cup mixed herbs (such as Italian parsley, mint and dill), leaves only
1. Preheat the oven to 275°. Toss the carrots in a liberal amount of olive oil and season with salt. On a baking sheet, spread the carrots in a single layer and roast until very tender, about an hour to an hour and a half, depending on the thickness of the carrots.
2. When the carrots are finished roasting, heat a cast-iron skillet over medium heat. Drizzle each slice of halloumi with olive oil and sear in the pan in batches to achieve an even brown crust, about 1½ minutes.
3. Place the halloumi on a plate and evenly distribute the carrots on top. Drizzle with the pomegranate molasses and date molasses. Sprinkle the plates with the pistachios and scatter the herbs over the carrots and halloumi. Serve immediately.
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