A health supper from Rebecca Seal. Serve with flatbreads if you like but its fine on it’s own.
Ingredients
- olive oil for cooking
- 200 g broccoli florets sliced into thick pieces with flat sides, Tenderstem is good
- 200 g halloumi sliced into ½ cm thick pieces,
- 4 tsp tahini
- 4 tsp extra virgin olive oil
- good Squeeze of lemon juice
- 3-6 tsp water as needed
- 1 x 400g tin chickpeas in water not drained
- 2 tsp harissa paste
- 2 tbsp pomegranate seeds optional
- Optional extras
- Fresh parsley; toasted pumpkin seeds or sunflower seeds
Servings:
Instructions
- Pour a splash of oil into a wide frying pan set over a medium heat. When hot, add the broccoli, cut sides down, and the sliced halloumi.
- Cook both for a couple of minutes a side, until the halloumi is browned all over and the edges of the broccoli are beginning to char.
- Meanwhile mix together the tahini, extra-virgin olive oil, lemon juice and a little pinch of salt – it may thicken up, in which case add the water to thin the mixture to make a just-about pourable dressing.
- Remove from the pan and set aside. Spoon the chickpeas directly from the tin into the hot pan, leaving most of their liquid behind (to store them in). Add the harissa and warm the chickpeas, stirring to coat them in the harissa.
- Arrange the chickpeas on the bottom of a plate or bowl and add the broccoli and halloumi. Drizzle over tahini dressing, and finish with the pomegranate seeds, if using. Eat while the halloumi is hot.
Share this Recipe
Powered byWP Ultimate Recipe