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Purple sprouting broccoli and halloumi skewers

Published: 29 Mar 19
Updated: 18 Mar 24

Make the most of purple sprouting broccoli with these vegetarian halloumi skewers. We’ve served them on a bed of herby couscous before drizzling in a sweet and creamy tahini dressing.

Easy
February 2019

Test kitchen approved

Serves 4
Hands-on time 20 min

Make the most of purple sprouting broccoli with these vegetarian halloumi skewers. We’ve served them on a bed of herby couscous before drizzling in a sweet and creamy tahini dressing.

Vegetarian recipes

Nutrition: per serving

Calories: 682kcals
Fat: 32g (12.9g saturated)
Protein: 30.6g
Carbohydrates: 64.1g (8.6g sugars)
Fibre: 7.5g
Salt: 1.9g

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Ingredients

250g pack of halloumi
230g purple sprouting broccoli
Olive oil
450ml hot vegetable stock
300g couscous
Large handful of soft herbs, such as mint, parsley and dill
Zest and juice of 1 lemon
50g tahini
25g clear honey
1 tbsp black sesame seeds

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Method

Heat the grill to high. Cut a the halloumi into 12 even pieces, then thread with the purple sprouting broccoli onto 4 skewers. Put the skewers on a baking sheet, drizzle with olive oil and season with pepper. Grill for 8-10 minutes, turning halfway, until the broccoli is tender and the halloumi is golden.
Meanwhile, pour the hot vegetable stock over the couscous in a heatproof bowl. Cover and set aside for 5 minutes. Roughly chop a large handful of soft herbs, such as mint, parsley and dill.
Fluff up the couscous with a fork, then stir in the chopped herbs, a pinch of salt and pepper, the zest and lemon juice and 1 tbsp olive oil.

Mix the tahini and clear honey in a small bowl. Arrange the couscous and skewers on 4 plates, drizzle with the dressing and sprinkle over 1 tbsp black sesame seeds to serve.