Purple sprouting broccoli and halloumi skewers

Purple sprouting broccoli and halloumi skewers

Make the most of purple sprouting broccoli with these vegetarian halloumi skewers. We’ve served them on a bed of herby couscous before drizzling in a sweet and creamy tahini dressing.

Purple sprouting broccoli and halloumi skewers

  • Serves icon Serves 4
  • Time icon Hands-on time 20 min

Make the most of purple sprouting broccoli with these vegetarian halloumi skewers. We’ve served them on a bed of herby couscous before drizzling in a sweet and creamy tahini dressing.

Nutrition: per serving

Calories
682kcals
Fat
32g (12.9g saturated)
Protein
30.6g
Carbohydrates
64.1g (8.6g sugars)
Fibre
7.5g
Salt
1.9g

Ingredients

  • 250g pack of halloumi
  • 230g purple sprouting broccoli
  • Olive oil
  • 450ml hot vegetable stock
  • 300g couscous
  • Large handful of soft herbs, such as mint, parsley and dill
  • Zest and juice of 1 lemon
  • 50g tahini
  • 25g clear honey
  • 1 tbsp black sesame seeds
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Method

  1. Heat the grill to high. Cut a the halloumi into 12 even pieces, then thread with the purple sprouting broccoli onto 4 skewers. Put the skewers on a baking sheet, drizzle with olive oil and season with pepper. Grill for 8-10 minutes, turning halfway, until the broccoli is tender and the halloumi is golden.
  2. Meanwhile, pour the hot vegetable stock over the couscous in a heatproof bowl. Cover and set aside for 5 minutes. Roughly chop a large handful of soft herbs, such as mint, parsley and dill.
  3. Fluff up the couscous with a fork, then stir in the chopped herbs, a pinch of salt and pepper, the zest and lemon juice and 1 tbsp olive oil.
  4. Mix the tahini and clear honey in a small bowl. Arrange the couscous and skewers on 4 plates, drizzle with the dressing and sprinkle over 1 tbsp black sesame seeds to serve.

Nutrition

Calories
682kcals
Fat
32g (12.9g saturated)
Protein
30.6g
Carbohydrates
64.1g (8.6g sugars)
Fibre
7.5g
Salt
1.9g

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Recipe By

delicious. food team

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