Lemon and Thyme Halloumi with Root Vegetable Medley
Ingredients
- 250 g halloumi
- 3 parsnips
- 4 carrots
- 3 beetroot
- 4 tbsp olive oil
- 10 g fresh thyme
- 1 lemon
- 2 tbsp honey
- 3 garlic cloves
Nutrition (per serving)
- Calories
- 496 kcal
- Protein
- 17.4 g
- Carbohydrate
- 33.6 g
- of which sugars
- 23.8 g
- Fat
- 29.8 g
- of which saturates
- 12.6 g
- Fibre
- 10.3 g
- Salt
- 1.97 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat the oven to 200°C (180°C fan). Peel and chop the parsnips, carrots and beetroot into similar-sized chunks.
- 2
Toss the root vegetables with olive oil, crushed garlic, thyme leaves, honey and the zest and juice of the lemon. Season well.
- 3
Spread onto a large baking tray and roast for 30 minutes, turning halfway, until tender and beginning to caramelise.
- 4
Slice the halloumi and lay over the vegetables. Return to the oven for 12–15 minutes until the halloumi is golden.
- 5
Squeeze over any remaining lemon juice and serve immediately.
Plan the week's meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.