Roasted Tenderstem broccoli, grilled halloumi & cherry tomato salad

Halloumi's salty flavour is the perfect match for sweet cherry tomatoes and smooth Tenderstem broccoli

Serves: 4
Prep Time: 15 minutes
Cooking Time: 20 minutes

What you need:

• 300g Tenderstem® broccoli
• 2 large cloves garlic, thinly sliced
• 2 tbsp olive oil
• 150g cherry tomatoes
• 50g walnut halves, roughly chopped
• 2 tbsp white balsamic vinegar/condiment (or white wine or cider vinegar)
• Black pepper
• 200g halloumi cut into 4 slices
• 1 ripe avocado, peeled and cubed
• 2 tsp small capers

What you do:

1. Heat oven to Gas 6/200C/400F
2. Place the Tenderstem® broccoli, garlic and oil in a large roasting pan. Cover with foil and roast for 15 minutes. Add the tomatoes and walnuts and roast for a further 5 minutes. The Tenderstem® broccoli should be tender by now and the tomatoes just beginning to split.
3. Take out of the oven and mix in the vinegar with the baking juices in the pan ensuring all the vegetables are coated and season with black pepper.
4. Heat a non stick pan and griddle the halloumi on both sides until golden
5. Plate individually, placing the halloumi on the bottom, piling the salad with all its juices on top with the avocado and capers.

More about the ingredients:

Tomatoes contains antioxidant Lycopene, is particular effective when cooked rather than raw. Also works synergistically with broccoli. Walnuts although high in fat offer good levels of omega 3 oils as long as raw or lightly roasted, especially relevant for vegetarians. Garlic stimulates immune system, may help lower cholesterol and blood pressure, good antiviral, helps body de-toxify. Best used raw or lightly cooked. Avocado, high in monounsaturates which important for healthy heart, also helps de-toxify oxidised fats. May also lower cholesterol.

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