I Quit Sugar Blog (Guest Contributor: Georgia Bellas)
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.
200gsliced haloumi(or avocado for a dairy-free swap)
1/2red onionmedium, thinly sliced
1/3cupdillfresh
Anti-Inflammatory Dressing Drizzle
2tbspextra-virgin olive oilfor drizzling
1/2cupfull fat greek yoghurt(or coconut yoghurt for a dairy-free swap)
2tspground turmeric
1/2tspground cumin
salt and pepperto taste
Instructions
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.
Notes
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!)