Lemon and basil roast potatoes with halloumi and green beans

This is my favourite recipe at the moment. It’s the perfect side dish to most meals, but I’m quite happy just to have a big bowl of it and call it dinner.

If you’re looking for a seriously tasty dish that needs almost no prep, and very little attention whilst it’s cooking, this one’s for you.

It also requires very few ingredients, and you can throw in whatever you want; spinach, peppers, aubergine, courgette – which makes it perfect for using up left over veggies at the end of the week.

This recipe makes two very large portions, but it’s very easy to scale up to suit more people.

  • 500g waxy potatoes
  • 225g halloumi (to make this a little healthier, you can use light halloumi)
  • 100g green beans
  • 1 lemon
  • 2 garlic cloves – whole, unpeeled and crushed
  • A handful of fresh basil
  • A little olive oil
  1. Dice the potatoes into mouthful-sized pieces
  2. Oil a large roasting dish add the garlic cloves and the potatoes and season with salt.
  3. Roast for 30 minutes
  4. Trim the green beans and dice the halloumi. Add to the roasting tray and cook for another 15 minutes.
  5. Remove from the oven – the potatoes should be lovely and golden and the Halloumi starting to caramelise on the outside (but gooey on the inside). Cover in lemon juice and throw in the basil. Stir well, add a little cracked black pepper and serve.

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