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Warm Halloumi & Charred Broccoli Salad with Tahini Dressing
Charred broccoli and fried halloumi served with a smooth tahini-lemon dressing, plus toasted cumin seeds, pomegranate seeds and fresh mint.
- 150 g halloumi cheese
- 200 g broccoli florets
- 2 tbsp tahini
- ½ whole lemon
- 40 ml water
- 1 tbsp olive oil
- 5 g cumin seeds
- 3 g sea salt
- 2 g black pepper
- 30 g pomegranate seeds
- 10 g fresh mint leaves
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Heat a large griddle or frying pan over high heat until smoking.
- Step 2
Toss broccoli florets with 10ml olive oil, salt, and pepper. Place on the hot griddle and cook for 8–10 minutes, turning occasionally, until charred and tender.
- Step 3
While broccoli cooks, whisk tahini with lemon juice, water, and a pinch of salt until smooth and pourable (consistency of single cream).
- Step 4
Slice halloumi into 8mm slices. Toast cumin seeds in a dry pan for 1 minute until fragrant, then set aside.
- Step 5
In the same pan, add remaining 5ml olive oil and fry halloumi slices for 2–3 minutes per side until golden and slightly softened.
- Step 6
Arrange charred broccoli on a plate. Top with warm halloumi slices.
- Step 7
Drizzle tahini dressing over the salad. Scatter pomegranate seeds, toasted cumin seeds, and fresh mint on top.
- Step 8
Serve immediately while halloumi is still warm.
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