Spiced broccoli, cauliflower and halloumi

I was bowled over by how tasty and dimensional this bowl of goodness was! It’s got crunch, heat, smokiness, a touch of sweetness, a sprinkling of fresh lemon, wholesome goodness of lentils, and much more. It’s also relatively low effort, although the last few minutes are a bit hectic.

Jamie Oliver’s source recipe references baharat, which is a spice mix. I made my own, which was attempting to freepour or sprinkle the proportions given here, while unable to find an actual tablespoon in the whole of my kitchen.

Ingredients (to serve 2):

  • 450g ish of broccoli and cauliflower
  • 2 tbsp baharat or spice mix of choice
  • 250g puy lentils (I used ready to serve lentils)
  • 6 cloves garlic
  • 1 lemon
  • 50g nuts (I used a combination of pistachio and pine; the recipe suggests walnut)
  • large bunch fresh green herbs (I had parsley and mint to hand)
  • 100g halloumi cheese
  • 1 tbsp honey
  • handful rocket
  • olive oil

What to do:

  1. Start off gently, preheating the oven to Gas Mark 7 and proceed to cutting up your broccoli and cauliflower into even, bite sized blooms.
  2. If making your own, mix together the spices to make a baharat powder.
  3. Drizzle the vegetables with olive oil and sprinkle the spice mix all over, mixing thoroughly. Spread out on a baking tray and add in the unpeeled cloves of garlic. Season everything and put in the oven to cook for 35 minutes, checking and turning over halfway through. At the end of the cooking time, you’re looking for the veg to be heading towards charred and cooked through.
  4. If using proper lentils, cook these now.
  5. Once the brassicas are done, set aside and remove the garlic. Sqeeze the garlic out of its skin into a dressing bowl and mash. Combine with the juice of the lemon, season, and mix in with a bit of oil. It doesn’t matter if you have some chunks of roasted garlic.

Now for the chaotic last few minutes:

  1. If using ready made lentils, put these in the microwave to heat up now.
  2. Set a pan on a gentle heat for toasting the nuts, and another for cooking the halloumi. For the nut pan, be careful the pan isn’t too hot because nuts can burn easily. For the halloumi pan, add a dash of oil.
  3. While the pan is heating, chop the bunch of fresh herbs and slice the halloumi.
  4. Add the nuts to the pan, keeping a careful watch as they toast. Add the halloumi to other pan. The nuts will probably brown in the time it takes to cook one side of the halloumi, so when they’re done, tip the nuts into the chopped green herbs and mix. Turn over the halloumi and drizzle with honey as it finishes cooking.
  5. Start to assemble your dish while you wait for the halloumi:
    1. Pour the dressing over the lentils and add these the the base of the serving bowl.
    2. Mix in the broccoli, cauliflower and rocket
    3. Sprinkle the nuts and herbs over the top, and add the halloumi as soon as it finished cooking.

Et voila! Sit down and marvel at all this tasty, healthy dinner has to offer!



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