Serves 4
Prep Time: 15 minutes
Cooking Time: 20 minutes
Ingredients
300g Tenderstem® broccoli
2 large cloves garlic, thinly sliced
2 tbsp olive oil
150g cherry tomatoes
50g walnut halves, roughly chopped
2 tbsp white balsamic vinegar/condiment (or white wine or cider vinegar)
Black pepper
200g halloumi cut into 4 slices
1 ripe avocado, peeled and cubed
2 tsp small capers
Heat oven to Gas 6/200C/400F
Method
1. Place the Tenderstem, garlic and oil in a large roasting pan. Cover
with foil and roast for 15 minutes. Add the tomatoes and walnuts and
roast for a further 5 minutes. The broccoli should be tender by now
and the tomatoes just beginning to split.
2. Take out of the oven and mix in the vinegar with the baking juices
in the pan ensuring all the vegetables are coated and season with black
pepper.
3. Heat a non stick pan and griddle the halloumi on both sides until
golden
4. Plate individually, placing the halloumi on the bottom, piling the
salad with all its juices on top with the avocado and capers.
|
