Roasted Purple Sprouting Broccoli, Grilled Halloumi and Cherry Tomato Salad
Prep Time: 15 minutes
Cooking Time: 20 minutes
300g purple sprouting broccoli / 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)
200g halloumi cut into 4 slices
1 ripe avocado, peeled and cubed
2 tsp small capers
- Heat oven to Gas 6/200C/400F. 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.
- 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.
- Heat a non stick pan and griddle the halloumi on both sides until golden.
- Plate individually, placing the halloumi on the bottom, piling the salad with all its juices on top with the avocado and capers.