Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
Rukmini Iyer’s Crispy Halloumi, Roasted Carrots, Walnuts and Cannellini Beans
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.
|baby carrots, whole|
|halloumi, cut into ½cm slices|
|red onion, cut into eighths|
|cannellini beans, drained|
|walnuts, roughly chopped|
|extra virgin olive oil|
|lemon, zest and juice|
|thick Greek yogurt and flatbreads|
From the book