Seared peach, halloumi & broccoli salad

Name: Seared peach, halloumi & broccoli salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 330 g pack Tenderstem broccoli spears; 75 g pistachio nut kernels; 4 peaches (ripe but firm), sliced; 2 tbsp clear honey; 3 tbsp extra virgin olive oil, plus a drizzle; 250 g Cypriot halloumi, cut into 3cm pieces; 2 lemons, juice of 1, plus wedges; 300 g packs wheatberries, lentils & green vegetables; 25 g pack mint, leaves picked

Salty, sweet, juicy and crunchy – this vibrant salad is full of big, bold flavours and textures.

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Vegetarian

Serves4
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

330g pack Tenderstem broccoli spears
75g pistachio nut kernels
4 peaches (ripe but firm), sliced
2 tbsp clear honey
3 tbsp extra virgin olive oil, plus a drizzle
250g Cypriot halloumi, cut into 3cm pieces
2 lemons, juice of 1, plus wedges
2 x 300g packs wheatberries, lentils & green vegetables
½ x 25g pack mint, leaves picked

Trim the broccoli, then put into a large, heatproof bowl and cover with just-boiled water for 3 minutes. Drain. Toast the pistachios in a large frying pan, then tip out and cool. Place the wiped-out pan over a high heat and sear the broccoli for 2-3 minutes until the edges catch. Return to the bowl.
With the pan on medium, add the peach slices and sear for 2 minutes, stirring occasionally, until golden. Drizzle ½ tsp honey into the pan for the final 30 seconds of cooking, then tip onto the broccoli. Heat a drizzle of oil in the pan and cook the halloumi for 2-3 minutes, turning until golden on each side. Add to the bowl.
Crush the pistachios, then mix half with the remaining honey, the lemon juice and the oil in a small bowl to make the dressing. Finely chop 6 peach slices, add to the bowl, then season. Heat the wheatberries, lentils and green vegetables according to pack instructions.
Spoon the wheatberries over a large platter. Arrange the broccoli, peach slices and halloumi on top. Drizzle over the dressing, scatter over the mint and remaining pistachios, then serve with lemon wedges for squeezing over.

Cook’s tip

This pistachio, honey and lemon dressing is also delicious on top of thick Greek yogurt, served as a dip, as a sauce for grilled vegetables or spooned over a roast chicken.

Typical values per serving when made using specific products in recipe