Ingredients

Method

• 2 heads broccoli, thickly sliced
• 320 g halloumi, thickly sliced
• lemon, for serving
For the warm vinaigrette, mix:
• 1/3 cup olive oil
• 2 lemons, zested and juiced
• 2 red chillies, finely chopped
• 2 T capers
• 10 anchovy fillets, roughly chopped
•  sea salt and freshly ground black pepper, to taste

Method

Ingredients

1. Preheat the oven’s grill. Place the broccoli and halloumi on a baking tray.

2. Pour over the vinaigrette and place under the grill for 15–20 minutes, or until charred and cooked through. Serve with a squeeze of lemon.

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