This Broccoli and Haloumi Salad is a recipe I have been dying to share with you my friends!
I will start by saying how…good...is..HALOUMI, yummo, right, it tastes so good. I know you will agree with me. It is thick and chewy and a little bit salty and it is a treat to eat such a delicious food. It is one of my favourite cheeses and it is enjoyable to work with it in the kitchen.
It has been on my mind recently to develop a salad recipe to honour it as the star of the dish and this is the result of that brain storming.
Some of the process in developing the recipe has made me consider the following points:
- Haloumi is thick and chewy, I wanted big chunks to really celebrate the flavour
- Bacon and haloumi is a popular breakfast combo
- Always good to pack some fiber into your daily meals (the beans)
- Broccoli has a great crunch and texture when roasted (makes me keener to eat it than plain and bland)
- A large dose of veggie greens is sure to keep the winter blues at bay
We have some deliciously roasted and well-seasoned broccoli, some yummy crispy streaky bacon, bright red kidney beans and a thick and cream like textured Basil Pesto Drizzle. You guys are going to want to make this time and time again!
Remember recently how we talked about my Broccolli Rice Salad, it is a fantastic option for making a big batch of it and having it for work lunches over. You make it on the weekend and the whole week ahead is sorted.
This Broccoli and Haloumi salad is much like that however, as it is a much chunkier salad, I would recommend it for week night dinners instead, when you want to come home, heat and eat.
Alright, so let’s talk about the steps involved in creating this delicious dish.
Your broccoli needs to be all chopped up and really well seasoned. I have used my usual favourites for this dish, which are a combination of chilli flakes, himalayan rock salt, cracked pepper and olive oil. Once that is done, your broccoli goes into the oven to cook and if will help if you do the bacon at the same time as it will take almost as long.
Your prep for the beans, is as simple as opening the can, draining and rinsing the contents.
For the haloumi you slice into big chunks and use a little olive oil and fry it gently, turning it to the other side, so both sides crisp up nicely.
I always use a blender to make my salad drizzle in and it is super easy – you literally combine the ingredients and blitz for a minute or so and you end up with this beautiful thick light green liquid which adds the right combination of flavour and brings the other ingredients together (no cream I might add!)
And there you have it, a delicious Roasted Broccoli and Haloumi Salad. When it is prepped and ready in your fridge I guarantee, it will keep you away from the take away store for weeks at at time!
If you make this recipe and want to upload a photo (I would love to see) you can do that via the pin on my recipes board >> Sweet Caramel Sunday Recipes board >> Pinterest
Roasted Broccoli and Haloumi Salad
Roasted Broccoli and Haloumi Salad
- 2 heads broccoli
- 500 grams streaky bacon
- 450 grams haloumi cheese
- 1 425g tin red kidney beans
- 1 tbsp olive oil
- 1 tablespoon chilli flakes
- 1 teaspoon himalayan pink salt
- 1 tsp cracked pepper
Basil Peso Drizzle
- 1 cup greek style yoghurt low fat
- 2 tablespoon basil pesto
- 1 teaspoon lemon juice
- Preheat your oven to 180 degrees and line a baking tray with grease proof paper
- Chop the broccoli into little pieces and spread over baking tray
- Season brocolli with chilli flakes, salt, pepper and a drizzle of olive oil
- Place bacon on a wire rack over a lined baking tray
- Slice haloumi into bite sized chucks, drizzle a little olive oil over and cook in the fry pan, turning after approximately 3 minutes on each side
- Put seasoned broccoli and bacon trays into the oven at the same time and cook for 15 minutes
- Drain and rinse red kidney beans
- When bacon is cooled, use kitchen scissors to chop into small pieces
- Combine broccoli, haloumi, bacon and beans to salad bowl. Dress salad with drizzle and toss to combine .
Basil Pesto Drizzle
- Add yoghurt, pesto and lemon juice to a blender jug and blitz for a minute to combine
- I buy my basil pesto from the fridge section of the supermarket (it is in the dip section)
- The dressing will last in the fridge for at least a week if you want to reheat the salad and add extra drizzle on week nights (ie all of the hard work is done!)