Pic of Crispy halloumi with roasted romanesco

Crispy halloumi with roasted romanesco

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Vegetarian mains

Crispy halloumi with roasted romanesco

Serves 2 1h
Romanesco florets have a beautiful geometric pattern. Here, they are roasted (make sure the florets are roughly the same size), then mixed with quinoa and dressed with a caper and sultana vinaigrette, which adds sweetness and acidity. To finish, it’s topped with crispy, salty halloumi.

Ingredients

  • 20g sultanas
  • 2 red onions
  • 1 Romanesco cauliflower
  • 1 lemon
  • 1 garlic clove
  • 15g parsley
  • 100g quinoa
  • 1 tsp bouillon powder
  • 2 tbsp capers
  • 1 tbsp cider vinegar
  • 1 egg
  • 5g plain flour
  • 30g breadcrumbs
  • 1 tsp dried thyme
  • 200-250g block of halloumi cheese
Image of Crispy halloumi with roasted romanesco

Method

Prep time: 30 min
Cooking time: 30 min
  • Step 1

    1. Preheat the oven to 190°C/Gas 5. Put the sultanas in a cup and cover with boiling water. Leave to soak.
  • Step 2

    2. Peel the onions, halve them through the root, then chop into wedges. Cut the Romanesco into florets - not too large, so they roast in time. Toss the onion and romanesco in a roasting tin in oil to coat. Season. Roast for 25-30 mins, shaking them halfway through, while you continue.
  • Step 3

    3. Finely zest the lemon. Peel and finely chop the garlic. Chop the parsley. Rinse the quinoa in a sieve. Transfer it to a medium saucepan. Add the bouillon. Cover with plenty of boiled water. Boil for 12-13 mins, while you continue.
  • Step 4

    4. Rinse the capers. Drain the sultanas. Finely chop them together and return them both to the cup. Mix in ½ of each of the following: garlic, vinegar and parsley. Add a good squeeze of lemon juice and 3-4 tbsp of olive oil. Season.
  • Step 5

    5. Crack the egg into a shallow bowl; break it up with a fork. Add the remaining garlic. Put the flour in another bowl; season with pepper. Mix the breadcrumbs with the dried thyme in another bowl.
  • Step 6

    6. Cut the halloumi into 3 pieces, then halve each piece so it’s approx. 1cm thick. Pat the slices dry. Dip each piece in flour, then egg and, finally, coat in breadcrumbs.
  • Step 7

    7. Drain the cooked quinoa and return to the saucepan. Mix in the remaining parsley, lemon zest and a good spoonful of caper dressing, then mix it all into the roasted veg in the tin. Add lemon juice and season, all to taste.
  • Step 8

    8. Heat 2 tbsp oil in a frying pan. Fry the halloumi for approx. 3 mins each side, until golden. Serve on top of the roasted veg, drizzled with remaining caper dressing.

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