Hasselback Broccoli
You've heard of hasselback potatoes, now it's time to try hasselback broccoli with baked haloumi. Ready in 25 minutes, these will be the talk of the table.
Ingredients
- 4 heads small broccoli, bases trimmed
- 2 cloves garlic, sliced
- 12 sprigs thyme
- 225 grams haloumi, sliced into 12 pieces
- 2 tablespoons pine nuts
- 1 lemon, halved
- 5 mL olive oil cooking spray
- 1 tablespoons extra virgin olive oil
- 4 heads small broccoli, bases trimmed
- 2 cloves garlic, sliced
- 12 sprigs thyme
- 225 grams haloumi, sliced into 12 pieces
- 2 tablespoons pine nuts
- 1 lemon, halved
- 5 mL olive oil cooking spray
- 1 tablespoons extra virgin olive oil
- Step 1 of 4Preheat oven to 240°C (220°C fan-forced). Line a large baking tray with baking paper.
- Step 2 of 4Cook broccoli in a large saucepan of boiling water for 5 minutes or until bright green and tender. Drain. Using tongs, transfer broccoli to a tray. Set aside for 5 minutes to dry.
- Step 3 of 4Cut 3 slits into tops of broccoli heads. Stuff with garlic, thyme and haloumi. Scatter over pine nuts and spray with oil. Place lemon halves,(cut-sides down) on a tray. Bake for 10 minutes or until haloumi starts to char.
- Step 4 of 4When lemon halves are cool enough to handle, squeeze juice into a small bowl. Add oil and season with pepper. Serve hasselback broccoli drizzled with warm lemon dressing.
Method
- Step 1 of 4Preheat oven to 240°C (220°C fan-forced). Line a large baking tray with baking paper.
- Step 2 of 4Cook broccoli in a large saucepan of boiling water for 5 minutes or until bright green and tender. Drain. Using tongs, transfer broccoli to a tray. Set aside for 5 minutes to dry.
- Step 3 of 4Cut 3 slits into tops of broccoli heads. Stuff with garlic, thyme and haloumi. Scatter over pine nuts and spray with oil. Place lemon halves,(cut-sides down) on a tray. Bake for 10 minutes or until haloumi starts to char.
- Step 4 of 4When lemon halves are cool enough to handle, squeeze juice into a small bowl. Add oil and season with pepper. Serve hasselback broccoli drizzled with warm lemon dressing.
Nutrition per serving
1365 Kilojoules
Protein24 grams
Fat20 grams
Carbs8 grams
Sugars6 grams
Dietary and nutritional info supplied by Woolworths Food Company NZ Nutritionist
Method
- Step 1 of 4Preheat oven to 240°C (220°C fan-forced). Line a large baking tray with baking paper.
- Step 2 of 4Cook broccoli in a large saucepan of boiling water for 5 minutes or until bright green and tender. Drain. Using tongs, transfer broccoli to a tray. Set aside for 5 minutes to dry.
- Step 3 of 4Cut 3 slits into tops of broccoli heads. Stuff with garlic, thyme and haloumi. Scatter over pine nuts and spray with oil. Place lemon halves,(cut-sides down) on a tray. Bake for 10 minutes or until haloumi starts to char.
- Step 4 of 4When lemon halves are cool enough to handle, squeeze juice into a small bowl. Add oil and season with pepper. Serve hasselback broccoli drizzled with warm lemon dressing.