Crispy Halloumi, Roasted carrots, Walnuts & Cannellini Beans

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.

SERVES 3-4

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

100g rocket

TO SERVE

thick Greek yogurt flatbreads

• Preheat the oven to 200C/ 180C fan/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, lemon zest and juice and salt and set aside. 
• Stir the beans and rocket through the roasted carrots and halloumi then 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.