Purple sprouting broccoli and halloumi skewers

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
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

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.

Recipe By

The delicious. food team

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