250 grams
Halloumi
(Contains: Milk)
150 grams
Tenderstem® Broccoli
300 grams
Pre-Cooked Diced Potato
50 grams
Harissa Paste
100 grams
Baby Spinach
1 pot(s)
Dukkah Mix
75 grams
Greek Style Natural Yoghurt
(Contains: Milk)
Cut the halloumi into 1cm thick slices. Chop the tenderstem broccoli into thirds widthways.
Once the frying pan is hot. Fry the potatoes and tenderstem broccoli, turning regularly, until golden brown, 5 mins.
Meanwhile, heat a drizzle of oil in another frying pan over high heat. Add the halloumi and cook until golden brown, 1-2 min on each side.
Once the halloumi is cooked keep it in the pan and set aside.
Add three quarters of the harissa and a splash of water to the potatoes and broccoli and cook for 1 min. Add the spinach a handful at a time until just wilted then add half the dukkah and season with salt and pepper.
Pop the yoghurt into a bowl and mix with the remaining harissa and a pinch of salt and pepper.
Divide the potatoes and broccoli between plates. Top with the halloumi then spoon over the harissa yoghurt and scatter over the remaining dukkah.