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 garlic cloves
- 10 g fresh rosemary
Nutrition (per serving)
- Calories
- 448 kcal
- Protein
- 18.9 g
- Carbohydrate
- 30.9 g
- of which sugars
- 12.3 g
- Fat
- 27.3 g
- of which saturates
- 12.4 g
- Fibre
- 4.6 g
- Salt
- 2.05 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 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
Whisk together the honey, mustard, olive oil and crushed garlic. Toss the potatoes with half the dressing and the rosemary.
- 3
Spread on a large baking tray and roast for 20 minutes until beginning to crisp.
- 4
Add the tenderstem broccoli to the tray. Slice the halloumi and brush with the remaining honey and mustard dressing. Lay on top.
- 5
Return to the oven for 12–15 minutes until the halloumi is golden and the broccoli is tender. Serve immediately.
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