Dip recipes

Pea-and-broad bean dip

10 minutes

Cheese recipes

Ultimate cheat’s mac ’n cheese noodles

10 minutes

Vegan recipes

Rolex

30 minutes

One-pot wonder

Bredie

30 minutes–1 hour

Indian recipes

Russum

30 minutes

Avocado recipes

Avo potato salad

15 minutes

Brinjal recipes

Harissa brinjal salad

40 minutes–1 hour

Seafood recipes

Prawn cakes

40 minutes

Chickpea recipes

Home-made falafel

25 minutes

Chilli recipes

Cucumber salad with chilli oil

5 minutes

Beverage recipes

Rosy sangria

Broccoli recipes

Broccoli and halloumi salad

20 minutes

Broccoli and halloumi salad

By Jacqueline Burgess

Serves 4

Difficulty Easy

Prep Time 5 minutes

Cooking Time 20 minutes

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

Method

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.

Butternut, carrot and ginger soup with roasted chickpeas

Lemon queen of puddings

Easy lamb shank pie

Pea-and-broad bean dip

Ultimate cheat’s mac ’n cheese noodles

Rolex

Bredie

Russum

Avo potato salad

Harissa brinjal salad

Prawn cakes

Home-made falafel

Cucumber salad with chilli oil

Rosy sangria

Broccoli and halloumi salad

Broccoli and halloumi salad

Ingredients

Method