Roasted Tenderstem®, Grilled Halloumi and Cherry Tomato Salad
A warm salad where the contrasting textures are as lovely as the flavours.
20 minutes cooking
- 300g Tenderstem®
- 2 large cloves of garlic, thinly sliced
- 2 tbsp olive oil
- 150g cherry tomatoes
- 50g walnut halves, roughly chopped
- white balsamic vinegar/condiment (or white wine or cider vinegar)
- Black Pepper
- 200g halloumi cut into 4 slices
- 1 ripe avocado, peeled and cubed
- 2 tsp small capers
Heat oven to 200C/400F/Gas mark 6
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 Tenderstem® broccoli should be tender by now and the tomatoes just beginning to split.
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.
Heat a non-stick pan and griddle the halloumi on both sides until golden.
Plate individually, placing the halloumi on the bottom, piling the salad with all its juices on top with the avocado and capers.