Charred roasted broccoli and Haloumi – Donna Hay

Donna Hay's new book Week Light happened along just as the health surge hit the house. I made this for lunch last week and it is delicious. Donna Hay note . This dish serve 2 people as a main, but if you want to add it to the table with some roasted meat or grilled fish, it makes a really great vegetable side that serves 4 people.

650g broccoli ( about 2 heads) thickly sliced
350g haloumi, thickly sliced
1/4 cup capers
2 onions, thinly sliced
2 long red chillies, seeds removed and sliced
2 tablespoons finely shredded lemon rind
8 small sprigs oregano
1/4 cup extra virgin olive oil
rocket leaves and lemon cheeks to serve.

Pre heat oven grill to high. Line a large baking tray with non-stick baking paper.
To make the topping, place the capers, onion, chilli, lemon rind, oregano and oil in a medium bowling mix to combine.

Place the broccoli and haloumi on the tray and spoon the topping over to roughly coat. Place the tray on a middle shelf in the oven and grill for 20-25 minutes or until the broccoli, haloumi and onion are charred and golden

Serve the rocket leaves and top with a generous squeeze of lemon juice to serve.

Serves 2.

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