About this recipe
Thanks to the lovely Melissa Hemsley for allowing me to share this fantastic recipe with you here on the website.
Shake up your usual speedy suppers with this warm sprouting broccoli salad.
Toss it with salty and sweet chunks of fried halloumi and quick spiced beans using whatever ready-to-go beans you have in the cupboard. Look out for British-grown beans and extend your repertoire – look for fava, haricot beans or carlin peas, which are all grown here.
As you know, halloumi is best served straight away before it has a chance to go rubbery, so if you wanted to serve this at a gathering you could swap the halloumi for feta or goat’s cheese and crumble it over the top to serve. All those cheeses go beautifully paired with mint, so don’t skip the chilli mint drizzle.
Serves 2 as a main or 4 as a side
And do check out the YouTube video below of the live Cook Along that Melissa and I did together, both cooking this recipe – it’s a good one!
EXTRACTED FROM EAT GREEN BY MELISSA HEMSLEY (EBURY PRESS, £22) Photography by Philippa Langley
Shop this recipe:
For the salad:
- 11/2 tbsp Oil or ghee
- 1 tsp Ground cumin
- 1 tsp Smoked paprika
- 240g Cooked haricot or fava beans or any beans (1 × 400g tin, drained and rinsed)
- 2 tsp Maple syrup
- 350g Sprouting, Tenderstem or regular broccoli
- 200g Halloumi, cut into 8 slices
- 1 large handful of Dried fruit or chopped apple or orange
Chilli Mint Drizzle
- 1 handful of Nuts or seeds
- 1 large handful of Fresh mint leaves, roughly chopped
- 1–2 fresh Red chillies and their seeds, finely chopped, or chilli flakes
- 1 tbsp Apple cider vinegar
- 2 tbsp Extra virgin olive oil
- Sea salt and black pepper
Over a medium heat, toast the nuts or seeds for the chilli mint drizzle in a wide frying pan for 1 minute. Roughly chop them and add them to a small bowl with the other drizzle ingredients.
Heat the oil in the same pan over a medium heat, add the spices and stir for a minute until fragrant. Add the beans, tossing them in the spiced oil with some salt and pepper. Fry for 2 minutes over a high heat, stirring occasionally, then add the maple syrup for a final minute.
Meanwhile, in a second wide frying pan add the sprouting broccoli and 1⁄4 mug of water to steam for a few minutes with the lid on, then set aside. Turn the heat up, add the halloumi slices to the dry pan and cook for around 90 seconds on each side until golden.
Divide the beans, broccoli, halloumi and fruit between your plates and spoon over the chilli mint drizzle.
Add asparagus (when in season) or cauliflower. Green beans are perfect here too.
Fresh chillies can be expensive in winter, so swap for chilli flakes if you prefer.