• 4 tbsp golden sultanas
  • 2 tbsp olive oil
  • 1 tbsp sherry vinegar
  • 1 small shallot, finely chopped
  • 300g long stem broccoli
  • ½ block halloumi, sliced
  • 2 from a jar roasted red peppers, chopped
  • 2 tbsp pine nuts, toasted


  • 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.

  • STEP 2

    Blanch the broccoli briefly in boiling water then rinse in cold water and drain well.

  • STEP 3

    Dry-fry the halloumi on both sides until golden.

  • 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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