sage and haloumi roasted broccoli
with caramelised leek
- 1 litre chicken or vegetable stock
- 1.5 litres water
- 4 small heads broccoli, bases trimmed
- 300g haloumi, sliced
- 12 sprigs sage
- extra virgin olive oil, for drizzling
- sea salt and cracked black pepper
Caramelised leek
- 2 tablespoons extra virgin olive oil
- 30g unsalted butter
- 3 leeks, white part only, sliced
- 1 tablespoon thyme leaves
- ¼ cup (60ml) apple cider vinegar
- 1 tablespoon maple syrup+
- sea salt and cracked black pepper
- To make the caramelised leek, heat the oil and butter in a large non-stick frying pan over medium heat. Add the leek and thyme and cook, stirring occasionally, for 10 minutes or until soft. Add the vinegar, maple syrup, salt and pepper and cook for 5 minutes or until caramelised. Set aside.
- Preheat oven to 220°C (425°F). Place the stock and water in a large saucepan over high heat. Bring to the boil, add the broccoli and cook for 4–5 minutes or until just tender. Drain and allow to cool. Place on a baking tray lined with non-stick baking paper. Make 3 incisions in each piece of broccoli at 3cm intervals. Fill each cavity with the caramelised leek, haloumi and sage. Drizzle with oil and sprinkle with salt and pepper. Roast for 10 minutes or until golden. Serves 4
+ You can use brown sugar in place of syrup here, if you prefer.
© DONNA HAY GROUP
