Braaied Tenderstem broccoli, halloumi and capers will soon be your new fave flavour combination.
Just when you thought Tenderstem broccoli couldn’t get any better: char it on the braai! It’s smokey, crisp and delish – and the flavours are elevated even more with haloumi and crispy capers.
Recipe by: Bianca Strydom, Romy Wilson, Jan Ras
*Selected products are available online
Braaied Tenderstem broccoli, halloumi and capers
Serves 4
Preparation: 5 minutes
Cooking: 25 minutes
Preparation: 5 minutes
Cooking: 25 minutes
Ingredients:
- Olive oil, for brushing
- 400 g Tenderstem broccoli 6009171229382
- 320 g haloumi 2032080000005
For the dressing:
- 2 T butter 20011833
- 100 g capers 6009223796916
- 1 lemon, juiced 20191955
- Salt, to taste
Cooking instructions:
- Brush the broccoli with olive oil and braai in a cast-iron pan over medium coals until charred and bright green. Remove from the heat and set aside.
- Brush the haloumi with olive oil and braai until charred on both sides. Place on the side of the braai to keep warm while you make the dressing.
- To make the dressing, heat the butter in a small cast-iron pan on the braai, add the capers and cook until crispy. Add lemon juice, then remove from the heat.
- Place the broccoli on a serving platter and top with the haloumi. Spoon over the warm dressing.
Cook’s note: Serve as a side with shredded roast chicken or add grains for a vegetarian meal.