Roasted Broccoli with lentils & halloumi

Today’s Mmmm Monday recipe is a tasty roast Broccoli, lentils and halloumi dish. It’s pretty easy to make and ideal for a midweek summer dinner.

Roasting the Broccoli helps to keep more of the nutrients, as well as giving the Broccoli a lovely nutty flavour. A cup of cooked broccoli contains as much vitamin C as an orange and is a good source of beta-carotene. Broccoli is packed with vitamins – B1, B2, B3, B6, iron, magnesium, potassium, and zinc. It has good fibre content and is low in calories, (about 30 per cup.)

Ingredients

800 g broccoli and cauliflower
olive oil
1 heaped teaspoon ground cumin
4 cloves of garlic
250 g puy lentils
1 litre organic vegetable stock
1 fresh bay leaf
2 lemons
extra virgin olive oil
100 g walnuts
1 large bunch of mixed soft herbs (parsley, mint, chervil)
250 g halloumi cheese
2 tablespoons runny honey

Method

Preheat the oven to 220ºC/425ºF/gas 7.

Cut the broccoli and cauliflower into even-sized florets, then spread out in a single layer in a roasting tray. Drizzle with olive oil, sprinkle with cumin and season with sea salt and black pepper.

Toss in the unpeeled cloves of garlic, then spread everything out in the tray and pop in the oven. Roast for 20 to 25 minutes, or until the veg is cooked through and charred on the outside.

Pop the lentils in a medium-sized pan, pour over the hot stock and add the bay leaf. Gently bring to the boil over a medium heat, then reduce to a simmer and cook for 25 to 30 minutes, or until they’re cooked but still retain some bite. Drain and set aside.

Make the dressing by squeezing the garlic out of its skin into a bowl. Mash until creamy, then squeeze in the lemon juice and season. Whisk to combine, then add a couple of tablespoons of extra virgin olive oil.

Toast the walnuts in a dry frying pan over a medium heat. Pick and chop the herb leaves, then toss with the walnuts and set aside.

Toss the hot lentils through the garlic dressing, followed by the roasted veggies, herbs and nuts.

Pour a slug of olive oil into a medium-sized, non-stick frying pan over a medium heat. Chop and fry the halloumi until it’s golden.

Drizzle over the honey and fry for 1 more minute, until sticky and caramelised. Scatter the halloumi over the salad and serve immediately.