Roasted Tenderstem® Broccoli, Halloumi and Cherry Tomato Salad
By The Vegetarian SocietyA quick and simple summer salad bursting will flavour and antioxidants.Time and servings
Total time
Servings
Prep time
Cooking time
Ingredients
10 total- 2 tbsp of white wine vinegar
- 300 g of tenderstem® broccoli
- 2 garlic cloves, thinly sliced
- 2 tbsp of olive oil
- 150 g of cherry tomatoes
- 200 g of halloumi, cut into slices
- 1 ripe avocado, peeled and cubed
- 2 tsp of capers
- 50 g of walnut halves
- 1 pinch of ground black pepper
Method
4 stepsStep 1
Heat oven to Gas 6/200C/400F. Place the Tenderstem, 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 broccoli should be tender by now and the tomatoes just beginning to split.
Step 2
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.
Step 3
Heat a non stick pan and griddle the halloumi on both sides until golden.
Step 4
Plate individually, placing the halloumi on the bottom, piling the salad with all its juices on top with the avocado and capers.