This is a warm salad which has a nice mix of flavours, saltiness from the cheese, creaminess from the avocados, acidity from the tomatoes and capers and crunch from the broccoli.  I always add a nut of some sort too to round out the flavours, usually either walnuts or pine nuts, you can use whatever you prefer.

This recipe is an adaptation from a site, here.

Serves 2

Time: 30 minutes

 Ingredients

• 150g tenderstem broccoli

• 2 cloves of garlic, thinly sliced

• 100g cherry tomatoes

• 40g walnuts, roughly chopped or pine nuts

• ½ tbsp white wine vinegar or cider vinegar

• 150g halloumi

• ½ an avocado

• 1 tsp capers

• A crack of black pepper

• ½ tbsp olive oil

Method

Heat oven to 200c/400F/ gas mark 6

Place the broccoli in a roasting pan and toss with the sliced garlic and the olive oil. Cover the pan with tin foil and roast for 15 minutes.

Add the cherry tomatoes and walnuts (or pine nuts) and roast for 10 minutes-15 minutes, the tomatoes should be splitting and the broccoli cooked through.

Take out the oven and stir through the vinegar and season with black pepper.

Heat your pan or griddle pan, lightly oil the halloumi and fry on both sides for a couple of minutes until golden.

Destone the avocado and roughly dice.

Plate up the roasted vegetables, add the halloumi and the avocado and top with the capers. Eat as soon as possible, as halloumi gets a bit tough when left to cool.