Honey and Mustard Halloumi with Tenderstem Broccoli and New Potatoes

Ingredients

• 250 g halloumi
• 500 g new potatoes
• 250 g tenderstem broccoli
• 2 tbsp wholegrain mustard
• 2 tbsp honey
• 3 tbsp olive oil
• 2 clove garlic cloves
• 10 g fresh rosemary

Method

1. 1

   Preheat the oven to 200°C (180°C fan). Halve the new potatoes and parboil in salted water for 8 minutes, then drain.

2. 2

   Whisk together the honey, mustard, olive oil and crushed garlic. Toss the potatoes with half the dressing and the rosemary.

3. 3

   Spread on a large baking tray and roast for 20 minutes until beginning to crisp.

4. 4

   Add the tenderstem broccoli to the tray. Slice the halloumi and brush with the remaining honey and mustard dressing. Lay on top.

5. 5

   Return to the oven for 12–15 minutes until the halloumi is golden and the broccoli is tender. Serve immediately.