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Dinner with Rukmini
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Rukmini Iyer’s Crispy Halloumi, Roasted Carrots, Walnuts and Cannellini Beans
Introduction from Rukmini Iyer
I love the combination of crisp, salty halloumi against lemon-spiked cannellini beans and sweet roasted carrots. This warm salad would be as perfect for a weeknight dinner with a pile of flatbreads as it would be alongside other salads for a weekend lunch spread.
Ingredients
Method
Preheat the oven to 180°C fan/200°C/gas 6.
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.
While the halloumi and carrots are in the oven, mix the beans, walnuts, extra virgin olive oil, honey, orange zest and juice and salt and set aside.
Stir the beans and rocket through the roasted carrots and halloumi, and serve with yogurt and flatbreads alongside.
Note: This is at its best eaten immediately, while the halloumi is still hot, but if you have leftovers it’s not at all bad in a lunchbox the next day.
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From the book
The Roasting Tin Around The World
Easy one-dish dinners inspired by flavours from around the world
Leave the hard work to the oven with minimal prep and less washing up
From easy midweek dinners to simple bakes and desserts
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