Halloumi with Carrots and Cannellini Beans (3-4)

A delicious and easy dish from Rukmini Iyer’s ” The Roasting Tin around the World”.

Halloumi with Carrots and Cannellini Beans (3-4)
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Halloumi with Carrots and Cannellini Beans (3-4)
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Ingredients
Servings:
Instructions
  1. Preheat the oven to 200°C, fan 180°C, gas 6.
  2. Tip the baby carrots, halloumi and red onion into a roasting tin large enough to hold everything in one layer, then mix through the lemon thyme, cumin and olive oil. Transfer to the oven and roast for 30-35 minutes, until the halloumi is golden brown, and the carrots are just cooked through.
  3. While the halloumi and carrots are in the oven, mix the beans, walnuts, extra-virgin olive oil, honey, lemon zest and juice and salt and set aside.
  4. Stir the beans and rocket through the roasted carrots and halloumi and serve with yogurt and flatbreads alongside
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