Roast veg, halloumi, pecans and beans in a honey dressing
A great mid week recipe which contains four portions of veg and good sources of protein from the beans, nuts and halloumi. Any leftovers are great cold for lunch the next day. An easy healthy vegetarian recipe.
Place 4-5 carrots and 1-2 sweet potatoes (sliced lengthwise into batons) with 2 red onions cut into eighths, a sprinkling of cumin and thyme (dried or fresh), together with sliced halloumi in a baking tray. Toss with olive oil and bake in the oven at Gas 6 for around half an hour or until everything looks slightly caramelised.
Meanwhile, make the dressing with a tablespoon of olive oil, the zest of an unwaxed lemon and juice of half the lemon, a teaspoon of honey and lots of black pepper. Drain a can of beans (whatever you have) and add to the dressing.
Add the veg and halloumi and then mix in salad leaves – I used a bag of rocket, spinach and watercress – and then break up a handful of pecans (or any nuts you may have) and sprinkle over the top.
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