SAGANAKI CHEESE WITH HONEY, BALSAMIC & THYME ROASTED CARROTS

750g heritage carrots, larger carrots peeled and cut in half, smaller carrots, left unpeeled and whole.
¼ small pack of thyme sprigs
2 tbsp olive oil
1 tbsp of Odysea Wild Thyme and Fragrant Honey
1 tbsp balsamic vinegar
50g walnuts, roughly chopped
200g pack of Odysea Saganaki cheese, cut into triangles
½ bag of watercress

1. Preheat the oven to 200.c/180 Fan/Gas Mark 6. On a large roasting tray toss the carrots with the thyme, oil, Odysea honey and balsamic vinegar. Season the carrots with sea salt and black pepper then roast for 35 mins.
2. After 35 mins, toss the carrots then add the walnuts to the baking tray then continue to roast for 10 mins until the carrots are tender and caramelized and the walnuts are toasted. Meanwhile in a large frying pan over a med high heat fry the Odysea saganaki for 2 mins until the bottom of the cheese is crisp and the cheese has begun to melt. Take off the heat whilst you assemble the salad.
3. Place the watercress on a large sharing platter and spoon over the roasted carrots and walnuts, with all the caramelized juices from the pan as these act as a dressing for the warm salad. Using a fish slice or palette knife, place the cooked saganaki on top of the salad and enjoy immediately.
4. Odysea Saganaki is a traditional hard cheese that is similar in texture to halloumi. It would also be delicious with beetroot