Rukmini Iyer’s Crispy Halloumi, Roasted Carrots, Walnuts and Cannellini Beans

This easy traybake salad is a quick and easy warm side dish or a light veggie main in itself, served with flatbreads and yogurt on the side.

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.

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Name: Rukmini Iyer Halloumi Carrots and Beans Recipe | Warm Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 3–4
Ingredients: 300g baby carrots, whole; 225g halloumi, cut into ½cm slices; 1 red onion, cut into eighths; A handful of lemon thyme; 1 tsp ground cumin; 2 tbsp olive oil; 1 x 400g tin of cannellini beans, drained; 50g walnuts, roughly chopped; 2 tbsp extra virgin olive oil; 1 tbsp honey; ½ lemon, zest and juice; ½ tsp sea salt; 100g rocket; thick Greek yogurt and flatbreads

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Dinner with Rukmini

Rukmini Iyer’s Crispy Halloumi, Roasted Carrots, Walnuts and Cannellini Beans

Introduction from Rukmini Iyer

This recipe is a preview

The Roasting Tin Around The World

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Dinner with Rukmini

Rukmini Iyer’s Crispy Halloumi, Roasted Carrots, Walnuts and Cannellini Beans

Introduction from Rukmini Iyer

This recipe is a preview

Buy From

Tags

You might also like

by Jonas Cramby

by Odysea Limited

by Odysea Limited

by Marc Summers

by Clem Haxby

by Mary Berry

by Bird & Blend Tea Co.

by Jamie Oliver

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From the book: The Roasting Tin Around The World

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