Roasted veggies with halloumi & cannellini beans

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Lisa Stanton-Smith

· ½ small pumpkin, sliced into wedges

· 1 small purple cauliflower (regular cauli is fine too)

· 4 small beetroot, sliced into wedges

· 1 tin (400g) of cannellini beans

· 180-200g halloumi

· Olive oil

· Cinnamon

· 1 tsp. maple syrup

· Watercress (or other leafy green to serve)


Preheat oven to 180 degrees Celsius. Place pumpkin wedges (with skin on) on a baking tray, and drizzle with olive oil and cinnamon. Place the tray into the oven to bake for approx. 40 minutes. About half way you’ll want to flip the pumpkin over to allow for even cooking.

In a small baking dish, add the sliced beetroot. Drizzle with olive oil, maple syrup and a dash of salt. Place in the oven to roast for 35-40 minutes. Again: after about 20 minutes flip the beetroot to allow even cooking.

Whilst you’re waiting for the pumpkin & beetroot to cook: chop the cauliflower into small florets. Rinse and drain the cannellini beans, and thinly slice the halloumi.

When there is about 10 minutes left of the roasting: add the cauliflower to the tray alongside the pumpkin. Drizzle with a little olive oil & salt and return to the oven to cook for 10 minutes.

Meanwhile, grab a small pan and place on medium heat. Drizzle a little olive oil in the pan and add the beans to sauté for 1-2 minutes: basically just enough to heat them up and brown only slightly. Remove from the pan, and add the halloumi. Sauté for a 1-2 minute each side or until lightly brown and gooey.

To dish up: distribute everything evenly amongst 4 plates (or leftover containers). Serve with fresh watercress and herbs if you have them (I used fresh thyme). Enjoy.

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