Broccoli salad with peppers, pine nuts and halloumi
Serves 2
A little effort
Total time:
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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- 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.
