This stunning dish appears to be like subtle however the truth is it couldn’t be simpler. You may swap broccoli for another vegetable in season; asparagus works fantastically properly in spring. It’s greatest eaten right away whereas the halloumi continues to be heat.
Timings
Prep time: quarter-hour
Prepare dinner time: 18 minutes
Serves
2
Energy per serving
379
Substances
- 1 massive orange
- 2 tsp apple cider vinegar (or white wine vinegar)
- 200g purple sprouting broccoli, trimmed
- 1 tbsp extra-virgin olive oil
- 150g halloumi
- 15g (about 10) unsalted almonds, chopped
Methodology
- Preheat the oven to 220C/200C fan/fuel mark 7.
- With a pointy knife, fastidiously slice off the highest and backside of the orange. Utilizing even, downward strokes, slice the pores and skin away from the flesh and discard.
- Take away any remaining white pith. Reduce between the membranes to phase the orange, retaining the juice.
- Place the segments in a bowl with the retained juice and the vinegar.
- Place the purple sprouting broccoli on a baking tray, drizzle with the olive oil, season and toss to verify the spears are properly coated. Bake within the oven for quarter-hour.
- Within the meantime, warmth a big saucepan or griddle pan. Reduce the halloumi into 1cm-thick slices and fry for 1-2 minutes on all sides, till golden.
- Prepare the broccoli, halloumi and orange segments on a plate and pour over the remaining liquid as a dressing.
- In a clear, dry frying pan, toast the chopped almonds for a couple of minutes, tossing often. Sprinkle them over to serve.