Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 4 people
Difficulty level: 2 out of 4
8 Ingredients
Number of servings
4
- 4 small small broccoli heads, bases trimmed
- 2 clove garlic, thinly sliced
- 12 thyme sprigs
- 225grams haloumi, sliced into 12 pieces
- 2tablespoons Woolworths pine nuts
- 5milliliter olive oil cooking spray
- 1 lemon, halved
- 1tablespoons extra virgin olive oil
Nutrition per serving
1240kJ
Protein
13.4grams
Sugars
2.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
You've heard of hasselback potatoes, now it's time to try hasselback broccoli with baked haloumi. Ready in 25 minutes, these will be the talk of the table.
Method
Step 1 of 4
Preheat oven to 240°C/220°C fan-forced. Line a large baking tray with baking paper.
Step 2 of 4
Cook broccoli in a large saucepan of boiling water for 5 minutes or until bright green and tender. Drain. Using tongs, transfer broccoli to tray. Set aside for 5 minutes to dry.
Step 3 of 4
Cut 3 slits into tops of broccoli heads. Stuff with garlic, thyme and haloumi. Scatter over pine nuts and spray with oil. Place lemon halves, cut-sides down, on tray. Bake for 10 minutes or until haloumi starts to char.
Step 4 of 4
When lemon halves are cool enough to handle, squeeze juice into a small bowl. Add oil and season with pepper. Serve hasselback broccoli drizzled with warm lemon dressing
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