Broccoli salad with peppers, pine nuts and halloumi

Broccoli salad with peppers, pine nuts and halloumi

  • serves 2
  • A little effort

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.

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Ingredients

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

Method

  • 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.

Nutritional Information

  • Kcals 614
  • Fat 35.7g
  • Carbs 46g
  • Fibre 7.2g
  • Protein 23.7g
  • Salt 2g
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