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Home Magazine
Prep Time: 00:15
Servings: 8
Cooking Time: 00:10
Ingredients
- 2 - heads of broccoli, broken into florets
- 50ml - basil pesto
- 125ml - Greek yoghurt
- 30ml - each butter and olive oil
- 200g - halloumi, cut into 5mm-thick slices
- - fresh oregano
- - juice and zest of 1 lemon
- - handful of fresh basil
- 100g - almond flakes, toasted
Method
Fried halloumi is at its best straight after it’s been cooked - so eat immediately!
Blanch the broccoli in boiling water and refresh in cold water. Mix the pesto and yoghurt and stir into the broccoli. Add the basil leaves and garnish with the almonds.
Heat the butter and olive oil together until frothy and then fry the halloumi cheese in batches until golden brown on all sides. Season with oregano, lemon juice and zest, salt and pepper.
Assemble The Salad:
Plate the broccoli salad and halloumi separately on a pretty platter; we added grilled asparagus as an extra.
Text and image: Home magazine
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