Charred Tenderstem Broccoli & Crispy Halloumi Salad with Chilli Honey

Ingredients

• 300 g tenderstem broccoli
• 250 g halloumi
• 200 g cherry tomatoes
• 2 tbsp honey
• 1 tsp dried chilli flakes
• 3 tbsp olive oil
• 1 lemon
• 80 g mixed salad leaves

Method

1. 1

   Preheat the oven to 210°C. Toss the tenderstem broccoli and cherry tomatoes with 2 tbsp olive oil, salt and pepper on a baking tray. Roast for 18–20 minutes until charred at the edges.

2. 2

   Mix the honey with chilli flakes and the juice of half the lemon to make the chilli honey dressing.

3. 3

   Slice the halloumi into 1cm slices. Heat remaining olive oil in a frying pan over a high heat and fry the halloumi for 2 minutes each side until deep golden.

4. 4

   Arrange the salad leaves on a large platter. Top with the roasted veg and crispy halloumi.

5. 5

   Drizzle over the chilli honey and finish with a squeeze of the remaining lemon. Serve at once.