Charred broccoli and halloumi with warm anchovy vinaigrette

Charred broccoli and halloumi with warm anchovy vinaigrette

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  • 4
  • Easy
  • Carb Conscious
  • 5 minutes
  • 20 minutes
  • Woolworths Delaire White Rock Sauvignon Blanc 2019

Ingredients

  • 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

Cooking Instructions

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.

Find more salad recipes here.

 

Jacqueline Burgess Recipe by: Jacqueline Burgess
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Food stylist Jacqueline Burgess has been working with TASTE for the past six years. She loves coming up with wholesome recipes – whether low and slow or fast 'n fresh.

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