Broccoli salad with peppers, pine nuts and halloumi
Published: December 19, 2014 at 2:33 PM
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Serves 2
A little effort
Total time: 30 mins
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Filling vegetarian salad for two: on the table in half an hour, a main-course salad with halloumi, broccoli and red peppers. Sprinkle with pine nuts to serve.
Vegetarian
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Ingredients
Nutrition
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4 tbsp golden sultanas
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2 tbsp olive oil
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1 tbsp sherry vinegar
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1 small shallot
finely chopped
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300g long stem broccoli
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½ block halloumi
sliced
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2 from a jar roasted red peppers
chopped
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2 tbsp pine nuts
toasted
Nutrition: per serving
- kcal614
- fat35.7g
- carbs46g
- fibre7.2g
- protein23.7g
- salt2g
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Method
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step 1
Put the sultanas in a small bowl and pour over enough boiling water from the kettle to cover them. Leave for 10 minutes then drain well. Whisk the oil and vinegar with some seasoning and stir in the shallot and drained sultanas.
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step 2
Blanch the broccoli briefly in boiling water then rinse in cold water and drain well.
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step 3
Dry-fry the halloumi on both sides until golden.
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step 4
Toss the broccoli, sultanas with the dressing and pepper. Serve scattered with the pine nuts and topped with halloumi.
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