Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
This recipe is a preview
Buy The Roasting Tin Around The World for the full recipe, and more great recipes from Rukmini Iyer
Preview
Rukmini Iyer’s Crispy Halloumi, Roasted Carrots, Walnuts and Cannellini Beans
Introduction
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
| baby carrots, whole | |
| halloumi, cut into ½cm slices | |
| red onion, cut into eighths | |
| lemon thyme | |
| ground cumin | |
| olive oil | |
| cannellini beans, drained | |
| walnuts, roughly chopped | |
| extra virgin olive oil | |
| honey | |
| lemon, zest and juice | |
| sea salt | |
| rocket | |
| To serve: | |
| thick Greek yogurt and flatbreads |
Preview
This recipe is a preview
Buy The Roasting Tin Around The World for the full recipe, and more great recipes from Rukmini Iyer
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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