20th Aug 2018
Warm Broccoli and Halloumi Salad
A shopkeeper’s lunch for 1
splash of olive oil
1 small head of broccoli, broken into small florets
3 thick slices halloumi (roughly 75g), cubed (2 is probably enough for most mortals, but I am an unrepentant halloumi glutton)
4-5 cherry tomatoes, halved
½ tsp mint sauce
1 tbsp balsamic vinegar
freshly ground black pepper
Heat the oil in a pan or wok and throw in the broccoli. Cook for 3 minutes, stirring well, before adding the halloumi. Cook for another minute or so, still stirring, until the cheese starts to brown. Add the tomatoes and cook for a minute more. Take off the heat and add the mint sauce and balsamic vinegar. Enjoy while still warm. This is what “back in 5 minutes” signs are made for.
Mint sauce: binds dressings very well. Mix with oil, vinegar, honey and black pepper, or add as a “cooling agent” to spicy dressings.
Extracted from Salads: Fresh, simple and exotic salmagundi from around the world by Sally Butcher (Pavilion Books, approx €17). Photograph by Yuki Sugiura.
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