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Baharat Roasted Broccoli and Halloumi Salad
Ingredients
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1 sachet Baharat Spice Mix
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200 grams (7 ounces) purple sprouting OR tender stem broccoli
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1 garlic clove
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2 tablespoons oil
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25 grams (1 ounce) pumpkin seeds
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125 grams (5 ounces) Haloumi cheese, sliced
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1 onion, chopped
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5 tablespoons water
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250 grams (9 ounces) puy lentils, pre-cooked
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125 grams (5 ounces) cherry tomatoes, halved
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1 tablespoon lemon juice
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2 tablespoons tahini paste
Key Products
- Excellent served warm, or made in advance and stored in the refrigerator.
Instructions
- 1 Pre-heat oven to 200°C, 400°F Gas Mark 6.
- 2 Place broccoli onto a roasting tray with the garlic clove, sprinkle over approximately half of the Baharat Street Food Seasoning contents then drizzle with 1 tbs of the oil. Toss to coat then roast for 20-25 minutes until it begins to char.
- 3 Meanwhile, heat a dry pan over high heat, add the pumpkin seeds and toast for 1-2 minutes until they puff. Remove seeds from pan and allow to cool on a plate, in the same pan fry the halloumi for a minute or so on each side until golden. Set aside.
- 4 Next fry the onion in the remaining oil for 5 minutes, or until softened. Add the remaining Street Food Seasoning, 3 tbs of the water and the lentils. Heat through in the pan for a few minutes until piping hot. Lastly stir in the tomatoes, remove from the heat and set aside.
- 5 To make the tahini sauce, peel the roasted garlic clove then crush on a chopping board with the side of your knife, transfer to a small bowl with the tahini paste, remaining water, oil and lemon juice. To serve arrange the lentils between two plates, top with the haloumi and roasted broccoli, sprinkle with the pumpkin seeds and drizzle over the tahini sauce.
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