I love the crisp, salty halloumi against lemon-spiked cannellini beans and sweet roasted carrots. Perfect for a weeknight dinner with a pile of flatbreads as it would be with other salads for a weekend lunch spread.
PREP 15 MINUTES
COOK 30 MINUTES
300g baby carrots, whole
225g halloumi, cut into 5mm slices
1 red onion, cut into eighths
handful of lemon thyme
1 tsp ground cumin
2 tbsp olive oil
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
thick Greek yogurt
1. Preheat the oven to 200C/ 180C fan/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 crispy halloumi then serve with yogurt and flatbreads alongside.
NOTE This crispy halloumi salad 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.
Recipe taken from The Roasting Tin Around the World (to be published by Square Peg on 30 April, price £16.99)