Grilled Broccolini and crispy halloumi salad

Grilled Broccolini and Crisp Haloumi Salad

Ingredients:

½ cup broccolini (raw or frozen)

½ cup cauliflower (raw or frozen)

¾ cup extra virgin olive oil

Pinch of salt and pepper

30g canned corn kernals (drained)

1tbsp mixed nuts (unsalted)

2 cups baby spinach

¼ red onion

1tsp balsamic glaze

20g haloumi

1 large egg

Method:

1. Preheat oven to 200 degrees Celsius. Lay cauliflower and broccolini florets onto a baking tray, and drizzle over 2/3 of the oil before seasoning with salt and pepper. Roast for approximately 30-35 mins until they are cooked and browning on the edges. Remove from oven and set aside.

2. Drain corn kernels and set aside. Use a knife to chop or crush mixed nuts into smaller pieces. Set aside.

3. To assemble: In a large bowl, add the spinach leaves, roasted cauliflower and broccoli mixture, onion, corn kernels, and mixed nuts. Drizzle over the balsamic glaze and toss the salad to mix well.

4. Just before serving, add the remaining oil to a frying pan on medium/high heat. Add sliced halloumi pieces and fry each side for approximately 2-3 mins until golden brown. Remove from pan. In the same pan, fry the egg until crispy and golden around the edges.

5. Place the fried egg and halloumi pieces on the salad and serve warm.