Recipes.

Hasselback Haloumi + Anti-Inflammatory Drizzle

By Georgia Bellas


Keys2words - Hasselback Haloumi + Anti-Inflammatory Drizzle
Photo by: Phoebe McCreath
  • 4 servings
  • Prep - 10 mins
    Cooking - 10 mins
  • Total - 20 mins
Keys2words - Hasselback Haloumi + Anti-Inflammatory Drizzle
Photo by: Phoebe McCreath

Roasted haloumi stuffed broccoli? Yes, please! Serve as a side or add some chickpeas to the tray for a filling main.  

Servings: 4
Preparation: 10 mins
Cooking: 10 mins

Ingredients

  • 1 large broccoli, cut into 4 large florets.
  • 200 g haloumi, sliced.
  • 1/2 medium red onion, thinly sliced.
  • 1/3 cup dill.
  • Olive oil, for drizzling.

Anti-Inflammatory Drizzle

  • 1/2 cup full-fat plain or Greek yoghurt.
  • 2 teaspoons turmeric, ground.
  • 1/2 teaspoon cumin, ground.
  • Sea salt and freshly ground black pepper, to taste.

Directions

1. Preheat the oven to 200ºC/425ºF/Gas Mark 7 and line a baking tray with baking paper.

2. Place broccoli in a bowl of boiling water and leave to sit for 2 minutes to soften slightly. Drain and place on the lined baking tray.

3. Make 3 cuts lengthways across the broccoli heads. This will creating an opening for you to stuff the broccoli with the fillings.

4. Fill each cut with a slices of haloumi, red onion and dill. Drizzle the lot with olive oil and season with a few crunches of sea salt and freshly ground black pepper.

5. Place in the oven and roast for 10 minutes, or until the haloumi has melted and the broccoli is cooked. Meanwhile, prepare the Anti-inflammatory Drizzle by combining ingredients in a small bowl. Serve each stuffed broccoli with a good dollop of Anti-Inflammatory Drizzle to serve.


Note

Dairy-Free Option: Replace yoghurt with coconut yoghurt and swap haloumi for avocado - trust us, avo tastes great warmed!

Roasted haloumi stuffed broccoli? Yes, please! Serve as a side or add some chickpeas to the tray for a filling main.

Ingredients

  • 1 large broccoli, cut into 4 large florets.
  • 200 g haloumi, sliced.
  • 1/2 medium red onion, thinly sliced.
  • 1/3 cup dill.
  • Olive oil, for drizzling.

Anti-Inflammatory Drizzle

  • 1/2 cup full-fat plain or Greek yoghurt.
  • 2 teaspoons turmeric, ground.
  • 1/2 teaspoon cumin, ground.
  • Sea salt and freshly ground black pepper, to taste.

Directions

1. Preheat the oven to 200ºC/425ºF/Gas Mark 7 and line a baking tray with baking paper.

2. Place broccoli in a bowl of boiling water and leave to sit for 2 minutes to soften slightly. Drain and place on the lined baking tray.

3. Make 3 cuts lengthways across the broccoli heads. This will creating an opening for you to stuff the broccoli with the fillings.

4. Fill each cut with a slices of haloumi, red onion and dill. Drizzle the lot with olive oil and season with a few crunches of sea salt and freshly ground black pepper.

5. Place in the oven and roast for 10 minutes, or until the haloumi has melted and the broccoli is cooked. Meanwhile, prepare the Anti-inflammatory Drizzle by combining ingredients in a small bowl. Serve each stuffed broccoli with a good dollop of Anti-Inflammatory Drizzle to serve.

Note

Dairy-Free Option: Replace yoghurt with coconut yoghurt and swap haloumi for avocado - trust us, avo tastes great warmed!

Please be respectful of other participants in the conversation. We'd love you to keep your comments respectful, friendly and relevant. Differences of opinion are welcome, but trolling and abuse of other commentators and the IQS editorial team is not and will result in blacklisting.

Latest tweets
Join our 1,400,000 followers!
IQS newsletter freebie
FREE eBOOK!
Simply Sweet Treats

Join our newsletter for the
best IQS tips, tricks and recipes
+ a free eBook!

buysteroids.in.ua/tabletirovannyie-anabolicheskie-steroidyi/oksimetolon/androver.html

обращайтесь

виагра купить таблетки