Broccoli salad with peppers, pine nuts and halloumi
- Preparation and cooking time
- Total time
- A little effort
- Serves 2
Skip to ingredients
- 4 tbsp golden sultanas
- 2 tbsp olive oil
- 1 tbsp sherry vinegar
- 1 small shallotfinely chopped
- 300g long stem broccoli
- ½ block halloumisliced
- 2 from a jar roasted red pepperschopped
- 2 tbsp pine nutstoasted
Nutrition: per serving
- kcal614
- fat35.7g
- carbs46g
- fibre7.2g
- protein23.7g
- salt2g
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.
