Roast Haloumi Stuffed Broccoli
Roasted broccoli stuffed with cheesy haloumi? Yes, please! Serve as a special side or add some fresh chickpeas to the oven tray for a filling vegetarian main course. And if you're vegan or dairy intolerant we have delicious dairy-free ingredient swaps for you to try, too.
- 1 broccoli large head, cut into 4 large florets
- 200 g sliced haloumi (or avocado for a dairy-free swap)
- 1/2 red onion medium, thinly sliced
- 1/3 cup dill fresh
Anti-Inflammatory Dressing Drizzle
- 2 tbsp extra-virgin olive oil for drizzling
- 1/2 cup full fat greek yoghurt (or coconut yoghurt for a dairy-free swap)
- 2 tsp ground turmeric
- 1/2 tsp ground cumin
- salt and pepper to taste
- Preheat the oven to 200ºC/425ºF/Gas Mark 7 and line a baking tray with baking paper.
- 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.
- Make 3 cuts lengthways across the broccoli heads. This will creating an opening for you to stuff the broccoli with the fillings.
- 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.
- 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 dressing drizzle by combining the remaining ingredients (yoghurt, tumeric, cumin and olive oil) in a small bowl.
- Serve each stuffed broccoli on a plate, and add a good dollop of the anti-inflammatory dressing drizzle.
Dairy-Free & Vegan Options: Replace the dairy-based greek yoghurt with coconut yoghurt and swap haloumi for avocado (trust us, avo tastes so great when warmed like this!)