Golden crispy, butter beans and sweet roasted carrots and onion are paired with nutty brown rice with fresh coriander, a creamy yoghurt, tahini sauce and gooey honey halloumi.
This Week
9 Dec - 15 Dec
Crispy Butter Beans and Carrots with Brown Rice, Yoghurt, Tahini Sauce and Honey Halloumi
- Under 1 hour
- 4
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Meal Prep Guide
Cook and dress the brown rice (store in an airtight container in the fridge).
Ingredients
- ¾ cup brown rice
- ⅓ cup coriander (finely chopped)
- 2 Tbsp olive oil
- 1 Tbsp apple cider vinegar
Method
- Cook the brown rice as per the packet instructions.
- Once cooked, spread over a large plate to cool and drizzle over the olive oil and apple cider vinegar.
- Once completely cooled, transfer to an airtight container and store in the fridge.
Make the yoghurt and tahini sauce (store in an airtight container in the fridge).
Ingredients
- ½ cup Greek yoghurt
- ¼ cup tahini
- 1 lemon (juice)
- 1 garlic clove (crushed)
- Salt
Method
- Add all the ingredients to a small bowl and mix well until smooth and creamy.
Tips
- Be careful not to overcook the halloumi. It should be golden on each side but soft and gooey in the middle, when it’s overcooked it turns to a rubbery texture.
- This salad keeps really well if you want to make extra to take for lunches.
Shortcuts
Vegetables
- Serve alongside some crunchy cos or a simple green salad.
- Swap out the carrot for sweet potato or cauliflower or you could do a medley of roasted vegetables.
Protein
- Swap out the butter beans for chickpeas or cannellini beans.
- For some extra protein, serve alongside some grilled chicken or steak. This dish would also be delicious with our Honey, Mustard Chicken Skewers.
Other
- Swap out the halloumi for some feta or goat cheese.
Ingredients
- 4 large carrots (cut into rounds)
- 1 red onion (cut into wedges)
- 390g butter beans, 1 tin (rinsed and drained)
- 1 tsp cumin seeds
- 1 tsp smoked paprika
- Olive oil
- Salt and pepper
- ¾ cup brown rice
- ¼ cup coriander (finely chopped)
- 2 Tbsp olive oil
- 1 Tbsp apple cider vinegar
Yoghurt tahini sauce
- ½ cup Greek yoghurt
- ¼ cup tahini
- 1 lemon (juice)
- 1 garlic clove (crushed)
- Salt
Honey Halloumi
- 190g halloumi
- 1 tsp honey
- Butter or olive oil
Method
- Preheat the oven to 200 degrees fan bake.
- Add the carrots, red onion and butter beans to a lined baking tray, sprinkle over the smoked paprika, and cumin seeds and season with salt and pepper. Add a generous drizzle of olive oil and toss well to coat.
- Pop in the oven to cook for 30-35 minutes until golden brown and crispy.
- In the meantime cook the brown rice as per the packet instructions.
- To make the yoghurt and tahini sauce simply add all of the ingredients to a bowl and mix well to combine.
- Once the brown rice has cooked, transfer it onto a large plate to cool and drizzle over the olive oil and apple cider vinegar.
- Once the carrots and butter beans have roasted allow them to cool for about 10 minutes or so while you cook the halloumi.
- Heat a little butter or olive oil in a pan over medium heat. Add the halloumi slices and cook for 1-2 minutes on each side until golden brown; remove from the heat and stir through the honey.
- Add the carrots and butter beans to a large bowl with the rice and fresh coriander; toss well to combine.
- Grab a large platter and spread the yoghurt, and tahini sauce over the base. Top with the roasted carrot, butter bean, and brown rice mixture and then scatter over the halloumi pieces.
Variations
Vegetables
- Serve alongside some crunchy cos or a simple green salad.
- Swap out the carrot for sweet potato or cauliflower or you could do a medley of roasted vegetables.
Protein
- Swap out the butter beans for chickpeas or cannellini beans.
- For some extra protein, serve alongside some grilled chicken or steak. This dish would also be delicious with our Honey, Mustard Chicken Skewers.
Other
- Swap out the halloumi for some feta or goat cheese.
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