.Carrot and coriander soup with halloumi salad and a balsamic and olive oil dressing.

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Light lunch !

FOR THE SOUP Serves 4

1 tsp coconut oil

320 g bag of prepared mini carrots

800 ml boiling vegetable stock

100 g bag of fresh corriander

A few chopped hazelnuts ( to serve )

1 tbsp half fat creme fraiche ( optional, omit this if catering for vegans)

For the salad Serves 4

Half a bag of mixed baby leaf salad

8 slices of halloumi, chopped

A handful of raw courgette strips

A handful of chopped red peppers

8 cherry tomoatoes

Melt the coconut oil in a pan and stir in the carrots. Add the boiling vegetable stock and simmer on a low heat for 15 minutes or until the carrots are tender. Chop the coriander and add to the carrots. Blend with a stick blender until its smooth. Add the creme fraiche if you are using it . Top with a few chopped hazelnuts.

Divide the salad ingredients up and put in bowls. Drizzle with olive oil and balsamic vinegar. Enjoy !

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