Roasted Tenderstem® broccoli, Grilled Halloumi & Cherry Tomato Salad
Method
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Heat oven to 200C/400F/Gas mark 6
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Place the Tenderstem® broccoli, 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 Tenderstem® broccoli should be tender by now and the tomatoes just beginning to split.
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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.
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Heat a non-stick pan and griddle the halloumi on both sides until golden.
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Plate individually, placing the halloumi on the bottom, piling the salad with all its juices on top with the avocado and capers.
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