Halloumi Broccoli bowl

This halloumi and broccoli bowl makes for a lovely light lunch. The dressing is made with tahini – a Middle Eastern sesame paste that makes it very creamy. You can make more of the dressing and use it on all kinds of salads – it keeps in the fridge for a week.

July 5, 2021

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Halloumi Broccoli bowl

1 broccoli
1 block halloumi (225g)

For the Asian tahini dressing:
1 garlic clove
1 red chili
12g ginger paste
100g tahini
60ml soy sauce
2 tbsp mirin
1 tbsp rice wine vinegar
30ml lime juice
100ml sunflower oil
a pinch of salt

To serve:
Pomegranate seeds
Coriander
20g pistachios

Prep: 20min – Serves 2

Cut the broccoli into florets and cook in boiling salted water for about 6 minutes until soft. Drain and set aside.

While the broccoli is cooking, make the Asian tahini dressing: peel and crush the garlic. Trim and cut open the chili and deseed, finely chop and put in a small food processor with all the other ingredients. Blend into a smooth dressing.

Cut the halloumi into 8 slices. Heat a pan and fry the halloumi slices for a couple of minutes on both sides until nicely browned.

Arrange the broccoli florets and halloumi slices on two plates. Drizzle with the Asian tahini dressing, sprinkle with pomegranate seeds, coriander and pistachios.

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