Baked Carrot Halloumi Balls with Ras el Hanout and Salsa Verde

These delicious carrot halloumi balls are great for snacking or as an appetizer. I find they taste the best served warm with a fresh homemade salsa verde over a bed of seasonal salad. Another way to serve them is pair them with zoodles tossed with pesto for a healthy low carb dinner.
Ras el hanout means “the head of the shop” in Arabic. It’s a mix of the the best spices that the spice seller has. If you can't find it, then I would recommend using a simplified mix of 1 part of cumin, 1/2 part of each coriander, ginger and paprika or cayenne powder. My another two favourite alternatives are baharat and garam masala because they both share many common ingredients.

	Salsa Verde
2 Large carrots, coarsely grated 200 Halloumi, coarsely grated 10 g Chives, finely chopped 10 g parsley, finely chopped 3 tsp Ras el Hanout 4 tbsp Whole spelt flour 1 Large egg Salt and pepper Olive oil for baking Salad leaves to serve Chilli pepper, cut into rings for garnishing	1 Garlic clove, minced 30 g Fresh herbs, finely chopped (I used parsley, chives and basil) 1 tbsp Capers, finely chopped 1 tbsp Finely grated lemon zest 2 tbsp Lemon juice 100 ml Olive oil Salt and pepper to taste

Preheat the oven to 200C/400F. Line a baking tray with a piece of aluminum foil coated with some olive oil.
Place all the ingredients for the salsa verde in a bowl. Stir to combine and chill until ready to use.
Put the grated carrot and halloumi, along with the herbs, ras el hanout, spelt flour and egg into a mixing bowl and season well with black pepper and just a little salt.
Work the mixture with your hands to combine it well, then take roughly 1 tbsp of the mixture and roll it into a ball. Repeat with the remaining mixture. You will have 18 balls.
Place the prepared carrot balls into the prepared pan. Spray or brush them with olive oil. Bake for 25-30 minutes until golden brown and crisp. Serve with salad and salsa verde or your favourite sauce.