Broccoli & Halloumi Salad
Broccoli & Halloumi Salad
Sweet Slow-Roasted Cherry Tomatoes, Golden Peaches, Mint & Grains
Ingrediënten
- 320 g ripe mixed-colour cherry tomatoes
- 1 head of broccoli 375g
- 1 x 415g tin of peach halves in juice
- 100 g halloumi
- 2 x 250g packets of mixed cooked grains
- 8 mixed-colour olives stone in
- ½ a bunch of mint 15g
- 4 tablespoons natural yoghurt
Instructies
- Preheat the oven to 140°C.
- Halve the cherry tomatoes, toss with 1 tablespoon of olive oil and a pinch of sea salt and black pepper, and place cut side up in a roasting tray.
- Roast low and slow for 1 hour, or until soft and sticky.
- Meanwhile, trim the tough end off the broccoli stalk.
- Cut off the florets and cook in a pan of boiling water for 5 minutes, then drain.
- Use a speed-peeler to very finely slice the remaining broccoli stalk.
- Mix 2 tablespoons each of peach juice, extra virgin olive oil and red wine vinegar, then toss half with the broccoli stalk.
- Put a large non-stick frying pan on a medium-high heat with the halloumi, drained peach halves and broccoli florets.
- Let it all get golden, while you heat the grains according to the packet instructions.
- Squash and destone the olives.
- On a serving platter, toss the grains with the remaining dressing.
- Arrange everything else on top, tearing up the halloumi and any large mint leaves, then spoon over the yoghurt.
