Looking to elevate your next BBQ or family dinner? Try our sensational low fodmap carrot, kale and halloumi salad - a culinary masterpiece that's destined to win hearts at your family table! What sets this salad apart is the irresistible marriage of flavors: the natural sweetness of maple syrup perfectly balances the salty richness of the halloumi, creating a symphony of taste sensations in every bite. Loved by all, this crowd-pleasing recipe has earned its rightful place as a household favorite. Elevate your next BBQ or shared-plate event with this delightful medley of textures and flavours, guaranteed to leave everyone asking for the recipe!

Method:

1. Preheat the oven to 180C. Line a baking tray with baking paper.

2. Place the carrots on the baking tray and drizzle with olive oil and maple syrup. Toss to coat. I used 4 regular carrots and a handful of baby carrots. As there are no fodmaps detectable in carrots, feel free to experiment! Just note that large purple carrots can tend to be a bit woody, even if baked. Bake for 30-40 minutes or until golden and cooked through.

3. Heat 2 tablespoons of olive oil in a medium-sized non-stick saucepan. Add the halloumi slices and fry for 1-2 minutes each side until golden. The low fodmap recommended serving size is 40g (or 2 slices) per meal.

4. Meanwhile, chop the kale leaves from the stalks and arrange on a large serving plate. Baby kale, if available, is less tough than other varieties. Drizzle with lemon juice and sea salt, and toss to coat.

5. Arrange the cooked carrots on top of the kale. Then top with the fried halloumi, mint leaves and lemon rind. Sprinkle with toasted almonds (12g or 10 nuts per meal is the recommended low fodmap serving size) and sesame seeds.

While the carrots can be baked the day before, halloumi is best served fresh. Serves 4.