I’ve been playing with this recipe for about a month, which means we have been eating various versions of it every few days. It is quite delicious, and it is easy to adapt to what you have available.
- 400 to 500g new potatoes, chopped into bite-size chunks (Jersey Royals work well, one bag full)
- 5 cloves garlic, skin-on, lightly squished
- 3 tbsp olive oil
- 1 tsp salt, and ground black pepper to taste
- 200g green beans, halved (one pack is usually between 140 and 250g – one pack will do)
- 1/2 celeriac, peeled and cut into bite-sized chunks (optional)
- 225g halloumi, sliced 1cm thick and then separated into bite-sized pieces (one pack)
- 1-2 tbsp lemon juice according to taste (equally delicious with lime juice)
- 1 tsp cumin or caraway seed (optional)
- Preheat oven to 200°C/180°C+fan/gas 6.
- Put the potatoes and celeriac in a large roasting tray with the garlic, add the olive oil, salt and pepper, the cumin or caraway seed, and mix well. Cook for 30 minutes in the oven.
- Remove from the oven, add the beans and halloumi and toss to combine. Return the tray to the oven for 15 mins until the beans are tender and the cheese is starting to caramelise.
- Add a generous squeeze of lemon juice and toss everything again, then transfer to a serving dish.
This is really good cold the next day as well. You could serve it as a side-dish, a starter or as a light lunch.