This warm salad packs a one almighty punch! It is absolutely my favourite thing I’ve cooked in days (and I’ve been cooking a lot recently!). It’s hearty and warming enough for a cold winter’s night, and boasts such enormous flavours that shout at one another across your palate (!) and yet find harmony. I hope that you are as excited by this one as I am – let me know.
Oh, and it’s a one tray wonder and can be rustled up in under ten minuets too!
This recipe is for two people.
kale, approximately 4 generous handfuls
purple sprouting broccoli, approximately 10-12 stalks
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 red chilli
1 clove of garlic
extra-virgin olive oil
a scattering of pine nuts
salt & pepper
juice of ½ lemon
a scattering of pomegranate seeds
Preheat the oven to 200°, with an oven rack near the top.
Toast the coriander and cumin seeds in a dry pan, gently, just until you notice their wonderful smell being released (approximately 2-3 minutes). Allow these to cool and then bash in a pestle and mortar. I like to leave a little texture here. If whole seeds aren’t to hand, the ground versions will of course work perfectly (but only use half a teaspoon of each).
Next prepare the remaining ingredients: trim the broccoli if necessary; slice the halloumi; remove any tough stalks from the kale and coarsely chop if needs be; finely slice or crush the garlic & chilli.
Mix the crushed garlic with a very generous slug of olive oil in a little ramekin or jug. Place all the other ingredients into a mixing bowl, and then pour the oil and garlic mix on top, mixing very well for a minute or so, either with your hand, or some salad servers. This step will ensure even dispersion of the garlic.
Place everything into a roasting tray; ensure that the halloumi is near the top, and exposed. (Be sure to scrap the mixing bowl with a spatula so as not to waste any of the beautiful toasted spices or the chilli and garlic!)
Place at the top of a preheated oven for 8 minutes.
The exposed broccoli will char slightly, and the halloumi will brown in parts and soften in others. The hidden kale will wilt and the exposed will crisp.
Enjoy the salad immediately, either serving onto warmed plates, or transferring to a serving dish.
Finally, bring all the amazing, wacky flavours into focus with a squeeze of lemon and a scattering of pomegranate seeds. Hold onto your hat..