Recipe taken from Life in Balance by Donna Hay (£18.99, Fourth Estate)


  • 1 litre chicken or vegetable stock
  • 4 very small heads broccoli, bases trimmed
  • 300g halloumi, sliced
  • 12 sprigs sage
  • extra virgin olive oil


  • extra virgin olive oil
  • 30g unsalted butter
  • 3 (white part only) leeks, sliced
  • 1 tbsp thyme leaves
  • 4 tbsp cider vinegar
  • 1 tbsp rice malt syrup, (or use a pinch of brown sugar)


  • STEP 1

    To make the caramelised leeks, heat 2 tbsp oil and the butter in a large, non-stick frying pan over medium heat. Add the leek and thyme and cook, stirring occasionally, for 10 minutes or until soft. Add the vinegar, rice malt syrup, season and cook for 5 minutes or until caramelised. Set aside.

  • STEP 2

    Heat the oven to 220C/fan 200C/gas 7. Put the stock and 1.5 litres water in a large saucepan over high heat. Bring to the boil, add the broccoli and cook for 4-5 minutes or until just tender. Drain and allow to cool.

  • STEP 3

    Put on a baking tray lined with non-stick baking paper. Make 3 incisions in each piece of broccoli at 3cm intervals. Fill each cavity with the caramelised leek, halloumi slices and sage. Drizzle with oil and sprinkle with salt and pepper. Roast for 10 minutes or until golden and the halloumi has melted.


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