Ingredients
- 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
Step 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.