Caramelized Carrot and Halloumi Salad

Preparation

1. Step 1

   Heat oven to 425 degrees. Line a rimmed sheet pan with parchment paper. Place the carrots, red onion and halloumi on the prepared pan. Drizzle with 3 tablespoons olive oil, season with salt and pepper and toss to coat. Spread the mixture in an even layer. Roast for 20 minutes.

2. Step 2

   Meanwhile, in a large bowl, whisk 4 tablespoons olive oil with the vinegar, za’atar, honey and a pinch of salt until combined and emulsified. Add the kale and toss well to coat.

3. Step 3

   Remove the sheet pan from the oven. Toss the vegetables and move them to one side of the pan. Add the pita to the now-empty side of the pan, drizzle with the remaining 1 tablespoon olive oil, sprinkle with salt, and use tongs to toss and coat in the oil. Spread the pita out into an even layer (it’s OK if the pieces overlap) and continue to roast until vegetables are tender and caramelized, the halloumi is golden and crisp and the pita is toasted, 7 to 10 minutes more. (If you’d like to make this salad ahead, see Tip.)

4. Step 4

   Transfer the mixture to the bowl of dressed kale and toss well to combine. Taste and season with additional salt and pepper as needed. Divide among individual shallow bowls and garnish with a generous sprinkle of za’atar.